Double Chinese Roast Lamb & Egg Noodle Stir-Fry
with Green Beans
Juicy lamb bursting with fragrant spices teams perfectly with some tender egg noodles and veggies coated in sweet and savoury deliciousness. Sprinkle with some spring onions for a refreshing crunch and extra boost of brightness!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
lamb rump
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1
carrot
1 packet
green beans
1 sprig
spring onion
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. Rub half the Asian BBQ seasoning over lamb. Transfer, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. Divide the lamb between two lined oven trays if your tray is getting crowded. TIP: The meat will keep cooking as it rests!
• While lamb is roasting, boil the kettle. Thinly slice carrot into half-moons. Trim and halve green beans. Thinly slice spring onion. • Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• When lamb is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot and green beans, until tender, 4-5 minutes. • Reduce heat to medium and add remaining Asian BBQ seasoning and cook, until fragrant, 1 minute. • Stir in cooked egg noodles, oyster sauce, sweet chilli sauce and the water, until well combined. Season with pepper.
• Thinly slice lamb. • Divide egg noodle stir-fry between bowls. Top with Chinese roast lamb. Sprinkle with spring onion to serve. Enjoy!