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Chinese Recipes

Double Chinese Roast Lamb & Egg Noodle Stir-Fry

Double Chinese Roast Lamb & Egg Noodle Stir-Fry

Double Chinese Roast Lamb & Egg Noodle Stir-Fry

with Green Beans

Get up to $200 off!

Juicy lamb bursting with fragrant spices teams perfectly with some tender egg noodles and veggies coated in sweet and savoury deliciousness. Sprinkle with some spring onions for a refreshing crunch and extra boost of brightness!

Allergens:

Gluten

•Soja

•Wheat

•Egg

•Mollusc

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

1 sachet

asian bbq seasoning

1

carrot

1 packet

green beans

1 sprig

spring onion

1 packet

egg noodles

1 packet

oyster sauce

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

⅓ cup

water

Nutritional Values

Energy (kJ)3315 kJ

Fat15.4 g

of which saturates5.2 g

Carbohydrate76.4 g

of which sugars21.2 g

Protein86.6 g

Sodium2892 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

•Medium Saucepan

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. Rub half the Asian BBQ seasoning over lamb. Transfer, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. Divide the lamb between two lined oven trays if your tray is getting crowded. TIP: The meat will keep cooking as it rests!

2

• While lamb is roasting, boil the kettle. Thinly slice carrot into half-moons. Trim and halve green beans. Thinly slice spring onion. • Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

3

• When lamb is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot and green beans, until tender, 4-5 minutes. • Reduce heat to medium and add remaining Asian BBQ seasoning and cook, until fragrant, 1 minute. • Stir in cooked egg noodles, oyster sauce, sweet chilli sauce and the water, until well combined. Season with pepper.

4

• Thinly slice lamb. • Divide egg noodle stir-fry between bowls. Top with Chinese roast lamb. Sprinkle with spring onion to serve. Enjoy!

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