Pineapple Lamb Stir-Fry
Serves 4
440gm tin pineapple pieces drained
600g thin hokkien noodles
1 1/2 tablespoons peanut oil
300g lamb backstrap, finely sliced
1 onion, sliced into thin wedges
2 garlic cloves, crushed
1 red capsicum, cut into thin strips
150g green beans, diagonally sliced
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 cup coriander leaves, roughly chopped
Place noodles into a heatproof bowl and cover with boiling water. Stand for 5 minutes, loosening gently with a fork or chopstick until separated. Drain well.
Heat 2 teaspoons of oil in a large wok.
Stir-fry meat in 2 batches over high heat until well browned, set aside.
Reduce heat to medium-high.
Heat remaining oil then add onion, stir-frying for 1 minute.
Add capsicum and beans, then stir-fry for 2 minutes until just tender.
Add garlic and cook 1 minute more.
Add noodles, pineapple, meat, combined sauces and sesame oil.
Stir-fry for 1 minute to combine and heat through.
Serve topped with coriander.