Mongolian Lamb Noodles

• 2 tbsp peanut oil
• 1 lb lamb leg, thinly sliced
• 1 None onion, thinly sliced
• 2 tsp ginger, finely grated
• 1/2 lb broccolini, chopped
• 2 tbsp oyster sauce
• 4 tbsp soy sauce
• 2 tbsp dry sherry
• 2 tsp brown sugar
• 16 oz thick egg noodles, cooked
• None None red chili, sliced, to serve

1. Heat 1 tbsp oil in a wok or large frying pan over high heat, stir-fry lamb, in 2 batches, for 2-3 mins each batch, until browned. Remove from heat and cover to keep warm. Add remaining oil and stir-fry onion and ginger for 2-3 mins, until onion is tender. Add broccolini and stir-fry for 1-2 mins, until tender.
2. Combine oyster sauce, soy sauce, sherry and sugar. Return lamb to wok with sauce mixture and noodles. Stir-fry for 1-2 mins, until heated through. Serve lamb noodles sprinkled with sliced chili.

peanut oil, lamb, onion, ginger, broccolini, oyster sauce, soy sauce, sherry, brown sugar, egg noodles, red chili

Taken from recipes-plus.com/api/v2.0/recipes/22510 (may not work)