Lamb & Hokkien Noodle Stir Fry
thin hokkien noodles 400g
rice brean or vegetable oil 2 tsp
lean lamb stir fry strips 300g
onion 1 cut into thin wedges
carrots 2 thinly sliced
broccolini 1 bunch, cut into four sections
kecap manis 2 tbs
lime juice 2 tbs
1. Place the noodles into a large heatproof bowl. Cover with boiling water and stand for 5 mins. Use a chopstick or fork to loosen the noodles. Drain well.
2. Meanwhile, heat the oil in a non-stick wok. Stir fry the lamb in 2 batches for 5 mins, over high heat or until browned and cooked through. Transfer to a plate and set aside.
3. Spray the wok with oil. Stir fry the onion, carrot and broccolini over medium heat until tender. Return the meat ot the wok, add the noodles, kecap manis and juice. Toss to combine and heat through. Serve immediately.
Note: Kecap manis is a thick, sweet Indonesian soy sauce, available at supermarkets.
Note: To make this Core Plan use soy sauce instead of kecap manis.
Weight Watchers meals in minutes (give or take 5)