Method
Serves 4-6
Bring a pot of water to the boil to cook the noodles.
In a wok brown the lamb mince, breaking it up as it cooks so you
have a fine, crumbly texture (this ensures the meat mixes well
through the noodles).
While the meat is cooking, prepare the noodles. Fresh noodles
only need to simmer for 2-3 minutes. When they are done, drain them
and give them a quick rinse under hot water and set them aside.
When the meat is browned, pour off excess fat and add the
garlic, chilli, spring onions, lemongrass and snow peas to the pan,
and stir fry for 1-2 minutes.
Add the soy and fish sauce, brown sugar and mint. Mix well and
then fold in the noodles, mint, coriander, lime zest and juice.
Continue tossing until the noodles are piping hot and the herbs and
meat are evenly distributed through the mixture. Serve in
bowls.
Sophie says
This light and delicious pasta dish makes a little bit of
chicken go a long way. I usually shred the cooked meat with two
forks, which results in a delicate yet filling meal. Adjust the
flavours to suit your own personal taste.
Lemongrass and fresh noodles are readily available in Asian
grocery stores, and both freeze well. I buy a 1kg bag of noodles
and halve it before freezing. There is no need to defrost either,
the lemongrass can be sliced from frozen and the frozen noodles
plunged directly into boiling water.