Mongolian Lamb Afterward Noodles

Forget the frenzy of midweek dinners following this fuss-free Mongolian lamb when noodles.

The ingredient of Mongolian Lamb Afterward Noodles

• 120g sachet mongolian lamb sauce
• 700g lamb leg steaks
• 440g packet shelf fresh hokkien noodles
• 1 tbsp peanut oil
• 1 red onion cut into thick wedges
• 2 garlic cloves thinly sliced
• 1 tsp sesame seeds
• 150g snow peas trimmed halved
• sliced long red chilli optional to give support to

The Instruction of mongolian lamb afterward noodles

• add together half the mongolian sauce gone 1 tablespoon cool water in a small bowl heat a chargrill pan over medium high heat cook lamb brushing when sauce mixture for 3 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil dismount for 5 minutes thickly slice
• meanwhile place noodles in a heatproof bowl cover like boiling water stand for 1 minute separate noodles later than a fork drain set aside
• heat a wok greater than high heat mount up oil swirl to coat amass onion stir fry for 2 minutes or until starting to soften grow garlic sesame seeds and snow peas stir fry for 2 minutes or until peas are talented green grow noodles permanent mongolian sauce and 2 tablespoons cool water stir fry for 1 minute or until livid through
• bolster lamb on the order of noodles and culmination when chilli if using

Nutritions of Mongolian Lamb Afterward Noodles

calories: 475 132 calories
calories: 17 1 grams fat
calories: 6 3 grams saturated fat
calories: 34 7 grams carbohydrates
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calories: n a
calories: 43 4 grams protein
calories: 119 milligrams cholesterol
calories: 560 milligrams sodium
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