Easy Eats: Mongolian Lamb Noodles

 This stir fry comes together in just 30 minutes, making it both satisfying and easy to prepare, says chef Sam Parish. Photo: Sam Parish

Are you after Chinese-inspired cuisine on the table in 30 minutes? This is the recipe for you. The ultimate trick here is letting the lamb hang out with a touch of bicarbonate of soda. This process, called velveting, results in amazing tenderness. 

Serves 4 / Prep time: 20 minutes / Cook time: 10 minutes

Ingredients

For the stir-fry:

• 400g lamb steak, thinly sliced (topside, leg or rump can be used)
• 1 1/2 tsp baking soda
• 2 Tbsp vegetable oil
• 2 small red onions, cut into eighths
• 4 green onions/shallots/spring onions, cut into 4cm lengths
• 1 broccoli, cut into florets and stem cut into 4cm lengths
• 1 carrot, chopped into small pieces
• 500g fresh egg noodles
• Sesame seeds to serve 

For the sauce:

• 1 Tbsp cornflour
• 1 ½ Tbsp dark soy
• 1 1/2 tsp chili sauce (I used Chin-Su)
• 3 Tbsp hoisin sauce
• 3 Tbsp Chinese cooking wine or brandy
• 1/2 tsp Chinese five-spice powder
• 2 cups tap water
• 1 tsp sesame oil
• 2 garlic cloves, finely grated

Method

Thinly slice the lamb and transfer to a plate. Sprinkle over the baking soda and toss to coat. Set aside to tenderise while you prepare the remaining ingredients and sauce. Leave for at least 10 minutes, but no more than 20 minutes, before rinsing.

Chop the vegetables.

Combine all the sauce ingredients in a large bowl.

Transfer the lamb to a sieve and rinse under a running tap for 30 seconds to remove excess baking soda.

Heat oil in a large, lidded wok and add the red onions, broccoli stems and carrot. Cook for 2 minutes to soften slightly.

Add the lamb and cook for 2 minutes to brown on one side.

Add the remaining vegetables, sauce ingredients and cover with a lid. Cook for 2-3 minutes or until the mixture comes to a simmer.

Add the noodles and stir to coat in sauce. Cover and cook for another 3 minutes or until noodles are cooked through and lamb is tender. Stir through to coat. Season to taste and serve scattered with sesame seeds.

Photo: Sam Parish

Sam Parish is a Christchurch-based chef, writer and food stylist. She's all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.