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.
Rate this recipe: Add your comments >
Your comments:
Chef notes
A handful of beansprouts will add crunchy texture contrasting the soft noodles
About the chef >Other recipes you may like:
Cooking Tip
If your wok sticks
Empty the ingredients out of the pan, heat the wok up dry, then add a little oil. Allow a few seconds for the oil to heat then start stir-frying. This high heat seals the ingredients instantly and stops sticking.