You can put this one together in about fifteen minutes and have it all set up ready to go, sitting in the refrigerator, ready for when you get home. It is the ideal way to get rid of whatever might be left of the Sunday roast leg of lamb.
Ingredients.
250g cooked lamb, thinly sliced.
1 tblsp Thai sweet Chilli Sauce.
1 tblsp jaggery [or raw sugar].
1 tblsp pomegranate molasses.
2 tblsp dark soy sauce.
Salt to taste.
¼ cup olive oil.
1 red capsicum, seeded and thinly sliced.
1 cup cauliflower florets.
1 large spring onion, chopped.
1 cup broccoli florets.
3 cups beef stock.
2 tblsp cornflour.
2 nests thin eggs noodles, broken up.
Preparation.
Place the meat in a bowl. Mix together the chilli sauce, jaggery, pomegranate, soy, oil and salt. Beat together until fully combined and pour over the meat. Mix well so that the meat is covered with the sauce mix, cover and set aside. Prepare the vegetables, mix together in a bowl and set aside. Beat the cornflour into the stock until fully incorporated and set aside.
Method.
Heat a wok or sauté pan over a medium flame and stir fry the meat mixture for 3-4 minutes. Add the stock mixture and stir well until thickened then add the vegetables and bring to the boil. Stir in the noodles and simmer for the required time as per the packet [usually 3 minutes]. Serve immediately.
Serves: 2.
Poddimok 