Spicy Plum Lamb Cutlets and Noodle Sitr-fry

Ingredients

3/4 cup (185mL) plum sauce
2 garlic cloves, crushed
1 tsp finely grated ginger
1 tsp dried chilli flakes
1/2 tsp sesame oil
12 lamb cutlets
450 g Hokkien noodles
2 tsp peanut oil
300g superfood stir-fry vegetables
Toasted sesame seeds, to serve
Coriander leaves, to serve

Method

Combine plum sauce, garlic, ginger, chilli flakes and sesame oil in a jug. Place lamb cutlets in a dish. Pour over two-thirds of the marinade, reserving remaining marinade. Toss to coat. Set aside for 10 minutes to marinate.

Heat a barbeque grill or chargrill on medium-high. Cook lamb cutlets for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, prepare noodles following packet directions. Heat oil in a wok over high heat. Add stir-fry vegetables. Stir-fry for 2 minutes. Add noodles and reserved marinade. Stir-fry for 2-3 minutes or until heated through.

Divide the stir-fry among serving dishes. Top with lamb cutlets and sprinkle with sesame seeds and coriander leaves.

Credits: Coles

Photo Credits: Coles