Ingredients 1 tbsp garlic oil (or crush 2 cloves of garlic and mix with 1 tbsp olive oil if not on the FODMAP diet)
500g lean lamb stir fry strips
1 red capsicum, sliced
1 cup green beans
1 carrot, cubed
1/2 cup peas
1/2 cup corn cernals (optional for FODMAP)
440g hokkien noodles
1 chicken stock cube
1/2 cup hot water
1/2 Tbsp hot chilli sauce
1 Tbsp sweet soy sauce
1 Tbsp corn flour
1/2 cup cold water
3 spring onion tops (i.e. green part only)
Heat garlic oil (or garlic and olive oil) in a large saucepan over high heat.
Add lamb strips and cook until browned all over.
Remove lamb from saucepan and leave to rest in a seperate bowl.
Add all vegetables to saucepan, cook for approximately 5 mins or until cooked but still slightly crunchy.
Return lamb to the saucepan and stir through.
To make the stir-fry sauce, combine the chicken stock cube, hot water, hot chilli sauce and sweet soy sauce in a small jug or cup. In a separate cup mix the corn flour and cold water, ensuring the water is added gradually to avoid lumps.
Add both stock and cornflour mixtures to the saucepan and stir through. Remove from heat.
Cook noodles in a bowl of boiling water for 1-2 mins (or as long as recommended on packet).
Seperate cooked noodles using two forks or tongs.
Drain noodles completely.
Add noodles to the saucepan and stir through.
Serve in bowls with chopsticks and garnish with chopped spring onion tops.