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XO noodles with Lamb cutlets

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Ingredients

1 Pack Flat Rice Noodle Strips Fresh/Soft
2 Spring Onions Thinly Sliced
200g Bean Sprouts
2 tsp Rice Bran Oil
3 Rashers Smoked Bacon Diced
6 Cloves Garlic Finely Chopped
2 Red Shallots Finely Chopped
2cm Ginger Finely Chopped
2 Eggs Beaten
Salt To Taste
Pepper To Taste
Noodle Marinade
50g Chinese XO Sauce
3 tsp Sambal
1 tsp Kecap Manis
2 tsp Soy Sauce
2 tsp Chinese Wine
1 tsp Oyster Sauce
2 tsp Sesame Oil
Glazed Asian Lamb Cutlets
8 Lamb Chops
3 tsp Soy Sauce
2 tsp Black Vinegar
2 tsp Rice Bran Oil
1 tsp Brown Sugar
1 Knob Fresh Ginger Peeled and Minced
1 Clove Garlic Peeled and Minced

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XO noodles with Lamb cutlets

  • Medium

Ingredients

  • Noodle Marinade

Directions

Steps

1
Done

Mix the noodle marinade with the noodles and set aside for 20 minutes.

2
Done

Heat a wok up to high, add oil then stir fry the bacon, garlic, shallots and ginger until fragrant and slightly browned, add noodles and marinade and continue stir frying for another 2-3 minutes.

3
Done

Add the bean sprouts, spring onions and egg, cook for another 2 minutes then sprinkle with chopped garlic chives.

4
Done

Lamb Cutlets

Mix everything together and marinade for 30 minutes, then fry on a griddle pan for 3-4 minutes or until nice and pink inside. Rest for 2-3 minutes then serve with the noodles.

The Cafe

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Mark’s British Bacon Butty
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Fish Cakes with Lemon Aioli
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Mark’s British Bacon Butty