Sharwoods
Stir-fry Szechuan lamb with noodles
A delicious “restaurant-authentic” dish using Sharwood’s Spicy Tomato Szechuan Stir-Fry Sauce.
Spice rating:
Preparation time: 5 mins
Cooking time: 10 mins
Serves: 2
Sharwood's Spicy Tomato Szechuan Stir Fry Sauce
Sharwood's Spicy Tomato Szechu...
Shopping list:
2 blocks of Sharwood’s Medium Egg Noodles
2 Tbsp vegetable oil
300g lamb fillet - thinly sliced
1 small red pepper - diced
110g fine asparagus - sliced
1 jar of Sharwood's Spicy Tomato Szechuan Stir Fry Sauce
Method:
1) Cook, rinse and drain noodles according to back of pack instructions.
2) Heat the oil in a wok or deep-sided frying pan.
3) Add the lamb and stir-fry for 3 minutes.
4) Stir in the red pepper and asparagus and continue frying for 1 minute.
5) Add the sauce and noodles, gently heat through and serve immediately.
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Chef notes
A handful of beansprouts will add crunchy texture contrasting the soft noodles
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Cooking Tip
Using a steamer
Traditionally the Chinese use bamboo steamers stacked one on top of the other. The food is placed in order of tenderness, the slowest to cook at the bottom of the stack closest to the steam source.