Mongolian Lamb

• 1 1/4 pounds hokkien noodles
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 1/2 cup chicken stock
• 1 tablespoon peanut oil
• 1 pound lamb steak cut into strips
• 3 onions halved, sliced lengthways
• 1 green pepper deseeded, cut into thick strips
• 2 cloves garlic crushed
• 1/2 red chili finely chopped
• 2 teaspoons ginger grated
• 2 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, onions, green pepper, garlic, red chili, ginger grated, scallions

Taken from www.yummly.com/recipe/Mongolian-Lamb-1404837 (may not work)