Ingredients
- 300 gms Lamb Strips
- 450 gms Singapore Style Noodles
- 227 gm tin of Valcom Water Chestnut slices
- 225gm tin of Valcom Bamboo Shoot Slices
- 2 large Red Chiilis
- 1 230 gm tin of baby corn
- 210 ml Honey & Soy Marinade
- Handful of fresh Malabar spinach
- Splash of fish sauce
- 2 cloves of garlic (crushed)
- 1 teaspoon of fresh ginger (grated finely)
- 3 Shallots (chopped finely)
- 2 Tablespoons of Honey
- Olive oil for frying the lamb
- 1 small eggplant (salted 1st, then washed, dried & diced)
- Juice of 1 large lemon
- Juice of 1 small ripe orange
- Handful of dry noodles chopped (or chopped peanuts) for garnish
Method
- Stir Fry as you would normally make a stir fry it’s not difficult just cook the meat, garlic, ginger shallots 1st then add everything else
Product used in recipe
- VALCOM - VALCOM WATER CHESTNUT SLICED
