Mongolian Lamb

• 1 1/4 lbs hokkien noodles
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tsp cornstarch
• 1/2 cup chicken stock
• 1 tbsp peanut oil
• 1 lb lamb steak, cut into strips
• 3 None onions, halved, sliced lengthways
• 1 None green pepper, deseeded, cut into thick strips
• 2 cloves garlic, crushed
• 1/2 None red chili, finely chopped
• 2 tsp ginger, grated
• 2 None scallions, shredded, for garnish

1. Prepare noodles according to package instructions. Drain and cover to keep warm.
2. Meanwhile, combine soy sauce, hoisin and cornstarch in a bowl. Stir in stock.
3. Heat oil in a wok on high. Stir-fry lamb in batches for 2-3 mins, until browned. Remove from pan. Stir-fry onions, pepper, garlic, chili and ginger for 2 mins, until onions are soft.
4. Return lamb to wok. Stir cornstarch mixture, add to wok and stir until well combined. Bring to a boil. Reduce heat to medium and simmer for 2-3 mins, stirring, until sauce thickens slightly.
5. Spoon noodles and lamb into bowls and sprinkle with scallions.

hokkien noodles, soy sauce, hoisin sauce, cornstarch, chicken stock, peanut oil, lamb steak, onions, green pepper, garlic, red chili, ginger, scallions

Taken from recipes-plus.com/api/v2.0/recipes/24966 (may not work)