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How to make Peanut and ginger lamb with snow peas and rice noodles

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 200g dried rice stick noodles
  • 1 1/2 tablespoons vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 200g snow peas, trimmed, halved diagonally
  • 500g lamb leg steaks, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 90g (1/3 cup) peanut butter
  • 1 x 440g can coconut cream
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/3 cup fresh coriander sprigs
  • 55g (1/3 cup) roasted peanuts, coarsely chopped

Method

  • Step 1 Cook the noodles in a large saucepan of boiling water, stirring occasionally, for 6 minutes or until just tender. Drain.
  • Step 2 Meanwhile, heat the oil in a wok over high heat until just smoking. Add the onion and snow peas, and stir-fry for 3 minutes or until onion softens slightly. Add the lamb and ginger, and stir-fry for 2 minutes or until the lamb is browned.
  • Step 3 Add the peanut butter, coconut cream, soy sauce and fish sauce to the wok. Stir until well combined. Bring to a simmer. Cook for 2 minutes or until the sauce thickens slightly. Season with pepper.
  • Step 4 Divide the noodles among serving bowls. Top with the stir-fry and coriander. Sprinkle with peanuts to serve.