Ingredients

• 500g lamb leg steaks, trimmed, thinly sliced
• 2 garlic cloves, crushed
• 2 tablespoons salt-reduced soy sauce
• 2 teaspoons ground coriander
• 450g fresh thin hokkien noodles
• 2 tablespoons vegetable oil
• 4cm piece fresh ginger, thinly sliced
• 1 long red chilli, sliced
• 1 large red onion, cut into thin wedges
• 1 large carrot, thinly sliced
• 150g green beans, halved diagonally
• 1/4 cup oyster sauce
• 1/2 cup fresh coriander sprigs

Method

• Step 1 Place lamb, garlic, soy sauce and ground coriander in a bowl. Toss to coat. Stand for 10 minutes.

• Step 2 Meanwhile, cook noodles following packet directions. Drain, separating noodles with a fork.
• Step 3 Heat 1/2 the oil in a wok over high heat. Cook ginger and chilli for 30 seconds or until ginger is golden and crisp. Transfer to a plate lined with paper towel.
• Step 4 Drain lamb from marinade, reserving marinade. Stir-fry lamb for 2 to 3 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm.
• Step 5 Carefully wipe wok clean, if needed. Heat remaining oil in wok over high heat. Add onion and carrot. Stir-fry for 2 minutes. Add beans and 1/4 cup water. Stir-fry for 2 minutes or until almost tender.
• Step 6 Return lamb and resting juices to wok with reserved marinade and oyster sauce. Stir-fry for 2 minutes or until sauce boils. Add noodles. Toss to combine and heat through. Sprinkle with ginger and chilli, and coriander sprigs. Serve.