1 pound boneless Australian Lamb Loin or Leg, thinly sliced, divided
12 ounces fresh Singapore noodles
3 teaspoons peanut oil, divided
1 large red onion, peeled and cut into 8 wedges
4 ounces snow peas, sliced diagonally
1/3 cup hoisin sauce
¾ cup roasted cashew nuts
½ cup fresh mint leaves
Prepare all ingredients ready to begin the cooking procedure.
Cook the noodles according to packet directions. Heat wok over high heat and add 1 teaspoon of the peanut oil.
Add half the lamb, stir-fry for 1 minute or until browned, remove from the wok to a plate. Repeat with the remaining lamb.
Add the remaining oil and onion to the wok, cook for 1 minute. Add the snow peas. Return the lamb to the wok. Toss the noodles, hoisin sauce, mint and cashews through until heated.
*All cuts not available at all retailers