500g Lamb Stir Fry
600g Singapore Style Noodles
3 Eggs (lightly beaten)
4 Sliced Green Shallots
3 Cups of Shredded Bok Choy
¼ Red Capsicum Thinly Sliced
2 Tablespoons Soy Sauce
2 Tablespoons Sweet Chilli Sauce
Squeeze of Lime
2 Cups of Chicken Stock (warmed)
Soak the noodles in the chicken stock for 5 minutes. Drain, return to bowl and add soy sauce. In a separate bowl, marinate lamb in sweet chilli sauce and lime. Heat a wok or frying pan and add the egg mixture. Cook until firm and omelette like. Turn out of pan and thinly slice.
Spray wok with oil and cook shallots, capsicum and Bok Choy until tender. Remove vegetables from wok and set aside. Re-Heat wok and stir fry the lamb. When the lamb is cooked, return the vegetables and noodles to the wok and stir through so they are re-heated. Top with egg and serve.