Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, crushed

  2. 1 tablespoon oyster sauce

  3. 60ml (1/4 cup) hoisin sauce

  4. 2 teaspoons sweet chilli sauce

  5. 12 lamb cutlets

  6. Chilli noodles

  7. 2 x 420g packets thin egg noodles

  8. 2 teaspoons peanut oil

  9. 1 medium (200g) red capsicum, thinly sliced

  10. 1 clove garlic, sliced

  11. 1/2 teaspoon finely chopped fresh ginger

  12. 1 bunch (500g) Chinese broccoli, chopped

  13. 60ml (1/4 cup) mild sweet chilli sauce

  14. 1 tablespoon light soy sauce

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in bowl; cover, refrigerate 3 hours or overnight.

  2. Cook cutlets, in batches, in heated, oiled griddle pan (or grill or barbecue) until browned on both sides and tender. Serve cutlets with chilli noodles.

  3. Chilli noodles: Place noodles in large heatproof bowl, cover with boiling water, stand 5 minutes; drain. Heat wok, add oil then capsicum, garlic and ginger; stir fry until capsicum is tender. Add broccoli and sauces; cook; stirring until broccoli is just tender. Add noodles; cook, stirring, until hot.

  4. Serves 4.

  5. Uncooked marinated cutlets Suitable to freeze.

  6. Not suitable to microwave.


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