Hoisin Lamb with Noodles

Last nights dinner was delicious even if I say so myself! LOL!!
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No seriously, I tend to judge a meal on the reactions of my family so when Oliver and Alex ate 3 bowls full each and Noel was left scraping the serving dish the meal can't be to bad.... infact there was nothing left over!
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Hoisin Lamb with Noodles

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Serves: 6

Points per serve: 6

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1 x 200g packet long life noodles

2 tablespoons hoisin sauce
2 tablespoons dry sherry

500g lean lamb strips

500g brocolli florets

1 teaspoon crushed garlic

2 teaspoon crushed ginger

1 onion, sliced

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

4 tablespoons hoisin sauce

2 tablespoons sweet chilli sauce

1/2 cup water

2 tsp beef stock powder

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Boil a large pan of water and cook noodles until tender. Rinse and set aside in water.
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Mix 2 tablespoons of hoisin sauce and 2 tablespoons dry sherry in a bowl, add lamb strips and marinate for 30 minutes or longer if time permits.

In a small bowl add a little water and broccoli florets, cover with plastic wrap and microwave for 2 minutes until slightly tender.
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Heat a large wok or large non-stick frying pan, spray with cooking spray and toss lamb in small batches until sealed. Remove to a plate to rest. Continue until all lamb has been cooked.
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To the same pan fry onion, garlic and ginger, stirring until onion is starting to soften. Add capsicum and toss for 3 - 4 minutes. Add the broccoli and lamb strips, stirfry for 1 minute. Add remaining sauces and combined water and stock powder. Continually stir until boiling.
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Drain the noodles and add to pan, tossing until completely covered and heated through.
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Serve immediately.
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Note - do not overcook the lamb as it will become tough and chewy. Any meat can be substituted for the lamb.