Prep: 20 mins
Cook: 10 mins
4
Chinese cabbage, capsicum & lamb hokkien mee
Delight in Chinese cabbage, capsicum, and lamb Hokkien mee for a flavorful dish. Tender Hokkien noodles stir-fried with succulent lamb, crunchy Chinese cabbage, and vibrant capsicum. This dish offers a delightful blend of textures and flavors, perfect for a satisfying meal. Enjoy the savory goodness of this Asian-inspired noodle dish!
500g fresh hokkien noodles
¼ cup hoisin sauce
¼ cup chicken stock
2 carrots, peeled
2 tbs peanut oil
500g lamb rump steaks, sliced into thin strips
1 red capsicum, trimmed, deseeded and diced
2 garlic cloves, finely chopped
2 green onions (shallots), trimmed and thinly sliced
½ Chinese cabbage (Wombok), trimmed and finely shredded
STEP 1 Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain, separate noodles and set aside.
STEP 2 Combine hoisin sauce and stock in a cup and set aside. Using a julienne peeler, slice carrots into long thin strips and set aside.
STEP 3 Heat 1 tbs oil in a wok over high heat. Stir-fry lamb in 2 batches until evenly browned. Transfer to a plate and set aside.
STEP 4 Heat remaining 1 tbs oil in wok over high heat. Add capsicum and stir-fry for 2 minutes. Add garlic, green onions and carrots and stir-fry for 2-3 minutes until carrots are almost tender. Toss through cabbage, hoisin mixture, noodles and lamb. Stir-fry until well combined and cabbage just wilts. Spoon into serving bowls and serve.
Nutritional Facts
Chinese cabbage: Rich in vitamins A, C, and K.
Capsicum (bell peppers): High in vitamins A and C.
Lamb: High in protein and B vitamins.
Hokkien noodles: Provide carbohydrates and some protein.
Tips and Tricks
- Chinese Cabbage Capsicum and Lamb Hokkien Mee: Choose fresh Chinese cabbage and vibrant capsicums for a colorful stir-fry. Substitute lamb with beef or tofu for a vegetarian option.
