Chilli Lamb with Thai Basil and Somen Noodles

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Chilli Lamb with Thai Basil and Somen Noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

540g Hakubaku somen noodles
500g Lamb (minced or fine strips)
400g Buk choy (finely sliced)
1 cup Thai basil leaves (firmly packed)
2 Fresh small red Thai chillies (finely chopped)
240g Bean sprouts
3 cloves Fresh garlic (crushed)
2tbsp Tamari
1tbsp Fish sauce
4 Spring onions (finely sliced, diagonally)
100g Baby spinach leaves
1tbsp Peanut oil
2tbsp Kecap manis

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Not all basils are equal - make sure you use Thai basil leave for this dish.


Method

STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.

STEP TWO:CHILLI LAMB STIR-FRY
Heat oil in a wok.
Stir-fry lamb until browned.
Add chilli and garlic and stir-fry until fragrant.
Add buk choy, baby spinach, tamari, fish sauce, and kecap manis and stir-fry until buk choy and spinach just wilt.
Remove from heat and gently stir through the onion, basil and bean sprouts.

STEP THREE:SERVING
Reheat the somen noodles by dipping them in boiling water (about 30 seconds).
Drain well, then divide between 4 deep serving bowls.
Ladle chilli lamb stir-fry into each bowl.
Serve immediately.