Balinese Chilli Lamb with Fried Noodles

Balinese Chilli Lamb with Fried Noodles took my fancy from the minute I read the recipe... a combination of chilli, nuts, lime juice, nuts and fresh mint intrigued my taste buds from the word go.

I have to say it didn't disappoint either. The lamb cooked nice and tender in the rich tantalizing sauce was magnificent and had a definite appeal of the asian influence in cooking.

Balinese Chilli Lamb and Fried Noodles(recipe adapted from The Australian Women's Weekly Stir Fry Cookbook)
Serves: 6

ProPoints per serve:8
440 grams fresh thin hokkien noodles
1 tablespoon sambal oelek
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 cloves garlic, crushed
750 gram lean lamb strips
2 tablespoons peanut oil
1/3 cup coarsely chopped unsalted peanuts
2/3 cup beef stock (made from stock powder)
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons brown sugar
150 grams snow peas, trimmed
1/3 cup finely chopped fresh mint
2 fresh small red chillies, chopped finely

Place noodles in a large heatproof bowl, cover with boiling water, seperate with a fork. Drain.

Combine sambal oelek, soy sauce, fish sauce and garlic in a large bowl. Add lamb and mix to combine.

Heat half a teaspoon of oil in the work, stir fry nuts until browned lightly. Remove from wok.

Heat one tablespoon of oil in wok and stir fry lamb, in batches until browned but not overcooked. Remove from work to a plate or bowl.

Heat remaining oil in wok, stir fry noodle until lightly brown. Add stock, oyster sauce, juice and sugar to the wok and simmer for about 3 minutes or until sauce thickens slightly.

Return lamb to work with peas and stir fry until hot. Serve noodles topped with lamb mixture and sprinkled with nuts, mint and chilli.

(click here for a printable version of this recipe)