Curried Noodle and Lamb Stir‐Fry

Ingredients:
• 450g packet fresh rice noodles
• 2T peanut oil
• 600g lamb, thinly sliced
• 1 brown onion, halved and thinly sliced
• 1 red capsicum, thinly sliced
• 150g button mushrooms, quartered
• 1 garlic clove, crushed
• 2 cm sized piece of fresh ginger, peeled and grated
• 2t mild curry powder
• 1 bunch choy sum, trimmed and chopped
• ¼ cup oyster sauce
• 2T soy sauce
Method:
Place noodles in a heat proof dish. Cover with boiling water. Stand until tender. Using a
fork, separate noodles. Drain and rinse under cold water. Heat wok on high heat. Add 2
teaspoons of oil. Add half the lamb and stir fry for 1 minor tender. Repeat with the
remaining lamb. Add remaining oil, onion capsicum, mushroom, garlic and ginger to
wok. Stir‐fry until vegetables are tender. Add curry powder and stir‐fry for a minute.
Return lamb and juices to wok with choy sum and noodles. Add oyster sauce and soy
sauce. Stir‐fry until choy sum is tender and the noodles are heated through.