I made this on Saturday evening for Alberto and I and it was a definite hit. It’s from the Giraffe family cookbook – definitely recommended – there are some lovely recipes in there and they are, generally fairly easy to do. This one did require me to track down a sauce called Sambal oelek but that was no problem as I just went to Brighton’s ever reliable ‘ethnic’ supermarket Taj and was able to track it down there. The recipe says that you can always use fresh chillies instead but, as I’d never cooked it before I wanted to be as authentic as possible. It’s really quite spicy though so I did use a fair bit less than the recipe suggests a Alberto’s not a big fan of very spicy food. Rather than the tablespoon the recipe states (although that is to serve 4) I used a teaspoon and it worked out just right – just hot enough to be tasty without being overpowering.
500g neck of Iamb, cut into bite-sized strips (I went for about 300-350g for the two of us)
1 tablespoon of sambal oelek (1 teaspoon. I kept all the other liquid amounts the same though)
2 tablespoons of light soy sauce
1 tablespoon of fish sauce
2 garlic cloves, peeled and finely chopped
1 teaspoon of palm sugar
400g egg noodles
3 tablespoons of vegetable oil
1 tablespoon of peanuts, chopped
1 handful of French beans, trimmed
1 handful of sugar snap peas
150mI of chicken stock
Juice of 1 lime
1 tablespoon mint, finely chopped
Combine the Iamb with the sambal oelek, soy sauce, fish sauce, garlic and sugar and leave to stand for at least 30 minutes.
Cook the noodles according to the instructions on the packet, drain and refresh in cold water. (I don’t often cook with noodles so I’m always less confident when cooking them. About 3 minutes in boiling water seemed to do it.)
Heat the oil in a wok and cook over a moderate heat, stir-fry the nuts until golden brown and remove. (Oddly the recipe don’t mention the peanuts again. Surely it can’t just be to flavour the oil as you could just use groundnut oil for that so I assumed it was a typo and stirred the peanuts back in along with the noodles later.)
Add the lamb and French beans to the hot oil and stir fry for two minutes.
Then add the sugar snaps and cook for a further two to three minutes.
Add the stock and lime juice, bring to the boil and then reduce the heat and simmer, cooking until the meat is tender, probably a futher three to four minutes.
Stir in the noodles, mix well to ensure that they are well coated in the sauce, stir in the peanuts and season with mint.