We all love a five-spiced chicken, but lamb? Now that’s a flavour combo worth writing home about. Don’t believe us? Well, you’ll just have to try these saucy noodles for yourself.
long red chilli
Chinese five spice
(ContainsTraces of Gluten,May contain traces of allergens)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
soy sauce (or gluten free tamari soy sauce)
Peel and finely slice the ginger into matchsticks. Deseed the long red chilli and finely chop. Finely slice the green capsicum. Roughly chop the Asian greens. Finely slice the spring onion at an angle. Slice the lamb leg steak into 1cm strips.
In a small bowl combine the honey, Chinese five spice, hot water and salt-reduced soy sauce. Mix well to combine.
Heat the sesame oil and olive oil in a large frying pan over a medium-high heat. Add the ginger and long red chilli and cook for 1-2 minutes, or until fragrant.
Add the green capsicum to the pan and stir fry for 2 minutes, or until slightly softened. Add the sliced lamb and cook for 1-2 minutes until just browned.
Add the Asian greens, Hokkien noodles and Chinese five spice sauce to the pan. Mix well and cook for 1-2 minutes until the Asian greens are wilted and the noodles are heated through.
Divide the five-spiced lamb stir-fry with Asian greens between bowls and top with the spring onion.