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Serves: 4
Oven Temp: 160C/Gas mark 3Method
- Combine the ingredients for the teriyaki glaze in a bowl and reserve
- Brown the lamb in hot pan on one side 3-5 minutes then cover with teriyaki dressing
- Flip the steaks over and allow reduction to become syrup like
- Remove from heat, and rest until serving
- Heat a large sauce pan or wok and add sesame oil
- Add vegetables and coat with the sesame oil before adding the cooked noodles
- This process should only take a couple of minutes
- If using a small pan cook the stir fry in small batches
- If the pan is too crowded the vegetables will stew rather than fry
- Retaining heat in the pan is key
- Add the soy and sweet chilli and toss
- Finish with shaved cashews, scallions and coriander
- Serve with the teriyaki glazed NIFQA lamb steak
Ingredients
- 4 Lamb leg steaks
- 2 Limes worth of juice
- 2 tbsp Honey
- 4-6 tbsp Soy sauce
- 1 tbsp Ginger crushed
- 2 Cloves garlic crushed
- 250 g Fine noodles cooked
- 1 Red onion sliced
- 1 Carrot fine slice
- 1-2 Heads Pok Choi
- 1 cup Sugar snap peas sliced
- 50 ml Sesame oil
- 4 - 6 tbsp Soy sauce
- 4 - 6 tbsp Sweet chilli sauce
- Coriander (Optional)
- Scallion (Optional)
- Cashew nuts (Optional)
