Chang’s Mongolian Lamb Noodles

Chang’s Mongolian Lamb Noodles

Ingredients:

Lamb:

  • 400g lamb backstrap fillet/tender fillets, thinly sliced
  • 2 tablespoons Chang's Tamari Light Soy Sauce
  • 2 tablespoons rice wine vinegar
  • 4 large garlic cloves, minced
  • 3cm piece ginger, minced
  • ½ teaspoon bicarb soda

Stir Fry:

  • 1 large brown onion, cut into 3cm pieces
  • 3 tablespoons cooking oil
  • 5 green onions, cut into 5cm lengths

Sauce:

Noodles:

Method:

  1. In a large bowl combine the lamb ingredients. Cover and stand for 15 minutes.
  2. In a separate bowl, add the sauce ingredients and whisk to combine. Set aside.
  3. In a wok, over high heat, add the cooking oil, onion, green onions and stir fry for 2 minutes until they begin to colour. Remove from heat and set aside.
  4. In the same wok, add the lamb along with its marinade and cook over high heat for 3 minutes, stirring frequently.
  5. Add the onions and then the noodles to the wok and pour the sauce over the noodles. Toss to combine. Cook for 1 minute or until the sauce begins to thicken. Remove from heat and serve.

Making Chang’s Mongolian Lamb Noodles in 30 seconds!

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