I fillet the meat and use it in a variety of different dishes, including in stir-fried noodles à la Cantonese-style stir-fried beef with hor fun (kon chau ngau hor)

It’s worked out pretty well; the only difference between this batch made during a broadcast of my Twitch Live Asian Kitchen and when I’ve used beef in the past, is that I decided to add minced garlic to the recipe.

Stir-Fried Lamb Noodles

INGREDIENTS:

• 100g sliced lamb fillets 
• 1 tsp bicarb of soda 
• 1 tsp Chinese rice wine
• 1 tsp ginger juice
• Dash of pepper
• Dash of fish sauce
• 1 tsp tapioca flour

• 200g fresh rice noodles (wide-cut)
• 1 ½ tsps fish sauce
• 1 ½ tsps oyster sauce
• ½ tsp thick soya sauce aka cooking caramel
• Dash of chicken powder
• 1 stalk green onion, sliced into 3-inch lengths
• ¼ cup beansprouts or Chinese greens
• ½ tsp pepper
• 1 tsp garlic
• Dash of sesame oil
• 2 Tbsps cooking oil
• 1 tsp toasted sesame seeds (optional)

METHOD:

1. Marinate lamb with bicarb of soda + water for 5 minutes. Rinse with cold water and pat dry.
2. Add rest of marinade ingredients and mix well. Set aside for 10 minutes.
3. Heat ½ Tbsp oil in wok until it starts to smoke.
4. Add lamb and fry for about 1 minute, then remove.
5. Heat wok again without adding any oil, until it begins to smoke.
6. Toss in noodles and allow to scorch, adding a drizzle of oil.
7. Add garlic then fish sauce, and fry quickly. Add more oil as required.
8. Add lamb, oyster sauce, thick soya sauce and chicken powder.  Mix well, then add vegies, and pepper.
9. Adjust seasoning, then remove from heat. Add dash of sesame oil and sprinkle with sesame seeds (if using) before serving.

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