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Ingredients

3/4 cup (185ml) SPC Plum sauce
2 garlic cloves, crushed
1 teaspoon ginger, finely grated
1 teaspoon dried chilli flakes
1/2 teaspoon sesame oil
12 Coles Australian Lamb Cutlets
450g hokkien or rice noodles
2 teaspoons peanut oil
300g Coles Brand Australian Superfood Stir-fry
Toasted sesame seeds, to serve
Coriander leaves, to serve

Method

Step 1 Combine plum sauce, garlic, ginger, chilli flakes and sesame oil in a jug. Place lamb cutlets in a dish. Pour over two-thirds of the marinade, reserving remaining marinade. Toss to coat. Set aside for 10 mins to marinate.
Step 2 Heat a barbecue grill or chargrill on medium-high. Cook lamb cutlets for 2 mins each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3 Meanwhile, prepare noodles following packet directions. Heat oil in a wok over high heat. Add stir-fry vegetables. Stir-fry for 2 mins. Add noodles and reserved marinade. Stir-fry for 2-3 mins or until heated through.
Step 4 Divide the stir-fry among serving dishes. Top with lamb cutlets and sprinkle with sesame seeds and coriander leaves.

Spicy plum lamb cutlets with speedy noodle stir fry

How to make Spicy plum lamb cutlets with speedy noodle stir fry

Ingredients

Method