Char siu lamb and noodle stir-fry is a yummy noodle dish that has an aromatic flavor. The combination of orange rind, ginger and rice wine vinegar gives it a burst of flavor. You may enjoy it as a side or as a meal in itself.
4 cloves garlic, crushed
1/2 inch piece fresh ginger, grated
1 tablespoon orange rind, finely grated
2 teaspoons sesame oil
750g lamb strips
450g thick cooked egg noodles
4 tablespoons peanut oil
200g snap peas
115g young corn, halved lengthwise
2 fresh long red chili, sliced thinly
1/2 cup char siu sauce
2 tablespoons water
1 tablespoon rice wine vinegar
Place the garlic, ginger, orange rind and sesame oil in a medium sized bowl. Mix well. Marinate the lamb strips in this mixture for at least 30 minutes.
Combine the char siu sauce, water, chili and rice wine vinegar in a small bowl. Set aside.
Next, put the noodles in a large heatproof bowl and pour in boiling hot water. Soak it for 5-10 minutes. Separate the noodles with a fork. Drain well.
Heat half of the peanut oil in a wok or large frying pan. Stir-fry the young corn and the snap peas for 2-3 minutes or until the peas turn bright green. Transfer to a plate and set aside.
In the same wok or pan, heat the remaining peanut oil. Stir-fry the lamb in batches or until it is browned and cooked. Return the young corn and snap peas into the pan. Add the noodles and combined sauces. Cook it for 3-5 minutes or until heated through. Serve immediately.
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