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    Oriental Lamb with Black Bean Sauce and Egg Noodles

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    Oriental Lamb with Black Bean Sauce and Egg Noodles

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • Freshly ground black pepper
    • 340g pack diced lamb
    • Salt
    • Cornflour, for dusting
    • 4 tbsp vegetable oil
    • 2cm piece of root ginger, peeled and grated
    • 4 garlic cloves, peeled and finely chopped
    • 1 tsp Sharwood's Black Bean Sauce
    • 500ml chicken stock
    • 4 dwarf leeks, cut into chunks
    • 8 baby sweetcorn
    • 3 tbsp Waitrose Light Soya Sauce
    • 3 tbsp dry sherry
    • 400g broad ribbon egg noodles
    • Coriander leaves, to garnish
    • ½ lime, quartered


    1. Season the pieces of lamb generously and dust them with cornflour. Heat the vegetable oil in a hot wok or large frying pan and stir-fry the lamb for 5 minutes.
    2. Add the ginger and garlic and continue stir-frying for 3 minutes. Add the black bean sauce and the stock. Bring to the boil and simmer gently, uncovered, for 20 minutes, or until the meat is tender and thoroughly cooked.
    3. Add the leeks, baby sweetcorn, soya sauce and sherry and cook for a further 10 minutes, or until the vegetables are tender. If there is still a lot of sauce, increase the heat and allow it to evaporate until it is reduced and thickened.
    4. Cook the noodles according to the pack instructions. Drain, refresh in cold water and drain again thoroughly. Add the noodles to the lamb, toss and heat through so everything is well coated with the sauce. Serve with a few sprigs of coriander and wedges of lime.

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