Mongolian Lamb With Hokkien Noodles - cooking recipe

Ingredients

1/3 cup hoisin sauce
1 tbsp light soy sauce
2 tsp sesame oil
1/2 tsp dried chili flakes
1 tsp granulated sugar
2 tbsp vegetable or peanut oil
10.5 oz lamb leg steaks, thinly sliced
2 cloves garlic, finely chopped
1 None medium red onion, cut into thin wedges
1 None medium red pepper, thinly sliced
5.25 oz green beans, halved on a bias
16 oz fresh Hokkien noodles

Preparation

Combine hoisin sauce, soy sauce, sesame oil, chili flakes and sugar. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat. Working in batches, stir-fry lamb for 2 mins, or until seared. Set aside. Wipe wok clean. Add remaining oil over high heat. Stir-fry garlic, onion, pepper and green beans for 2 mins. Return lamb to pan along with sauce mixture and noodles. Stir-fry for 2 mins, or until hot.
Distribute between serving bowls. Serve.