Singapore Noodles With Red-roasted Lamb

Total Time: 59 mins Preparation Time: 25 mins Cook Time: 34 mins

Ingredients

• Servings: 4
• 450 g lamb fillets
• 250 g dried egg noodles
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 chopped garlic cloves
• 6 chopped spring onions
• 2 deseeded and finely chopped green chilies
• 1 deseeded and sliced green pepper
• 8 trimmed and quartered closed cup mushrooms
• 2 tablespoons dark soy sauce
• 2 tablespoons yellow bean sauce (sharwoods)
• 2 tablespoons dry sherry
• 2 teaspoons caster sugar
• 1 inch grated fresh ginger or 1 tablespoon lazy ginger
• 1 crushed garlic clove
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon soft light brown sugar
• 1/2 teaspoon five-spice powder
• 1 tablespoon sunflower oil
• 4 drops red food coloring
• 1 tablespoon runny honey

Recipe

• 1 trim any fat from the lamb fillet.
• 2 in a bowl mix together all the marinade ingredients and coat the lamb and marinade for 2 hours. preheat the oven to 220°c/425°f/gas7. lift lamb onto a rack resting over a foil lined roasting tin and roast for 10 minutes. lower oven temp to 180°c/350°f/gas4 and cook for a further 15 minutes, basting occasionally.
• 3 cook noodles according to packet instructions, drain well and toss with sesame oil and set aside. cut the red-roasted lamb into thin slices.
• 4 heat a wok or large frying pan and add groundnut oil. when very hot, add garlic and spring onions and stir fry for 30 seconds. add chillies, green pepper and mushrooms and stir fry for 1-2 minutes.
• 5 stir in soy sauce, yellow bean sauce, sherry, caster sugar and seasoning to taste.
• 6 bring just to the boil and cook, stirring frequently for 2-3 minutes. add noodles and sliced lamb and toss over high heat for 1-2 minutes until piping hot.