Mongolian Lamb With Hokkien Noodles

• 1/3 cup hoisin sauce
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1/2 tsp dried chili flakes
• 1 tsp granulated sugar
• 2 tbsp vegetable or peanut oil
• 10.5 oz lamb leg steaks, thinly sliced
• 2 cloves garlic, finely chopped
• 1 None medium red onion, cut into thin wedges
• 1 None medium red pepper, thinly sliced
• 5.25 oz green beans, halved on a bias
• 16 oz fresh Hokkien noodles

1. Combine hoisin sauce, soy sauce, sesame oil, chili flakes and sugar. Set aside.
2. Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat. Working in batches, stir-fry lamb for 2 mins, or until seared. Set aside. Wipe wok clean. Add remaining oil over high heat. Stir-fry garlic, onion, pepper and green beans for 2 mins. Return lamb to pan along with sauce mixture and noodles. Stir-fry for 2 mins, or until hot.
3. Distribute between serving bowls. Serve.

hoisin sauce, soy sauce, sesame oil, chili flakes, sugar, vegetable, garlic, red onion, red pepper, green beans, noodles

Taken from recipes-plus.com/api/v2.0/recipes/24855 (may not work)