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Five-Spice Lamb and Sugarsnap Stir-Fry

A recipe from the Good Food collection.


Five-Spice Lamb and Sugarsnap Stir-Fry
Five-Spice Lamb and Sugarsnap Stir-Fry
1 garlic clove, crushed
¼ teaspoon five-spice powder
2 lamb fillets (about 150 g/5½ oz), trimmed and thinly sliced on the diagonal
50 g (1¾ oz) dried rice stick noodles
1 tablespoon hoisin sauce
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
2 teaspoons peanut oil
1 spring onion (scallion), trimmed and sliced thickly on the diagonal
75 g (2¾ oz) oyster mushrooms, quartered
75 g (2¾ oz/¾ cup) sugarsnap peas, trimmed and strings removed
sliced red chilli, to serve 


  1. In a small bowl combine the garlic, five-spice powder and a large pinch of sea salt. Add the lamb and toss to coat well. Cover and stand for 10 minutes.
  2. Place the noodles in a heatproof bowl. Pour over boiling water, cover and stand for 5–10 minutes or until tender. Drain and set aside to keep warm.
  3. Combine the hoisin sauce, soy sauce, ginger and 1 tablespoon hot water in a small bowl. Place 1 teaspoon of the peanut oil in a wok over high heat, add the lamb and stir-fry for 1 minute or until just cooked through. Remove to a plate.
  4. Add the remaining peanut oil to the wok, then add the spring onion, mushrooms and sugarsnap peas. Stir-fry for 2 minutes, then add the hoisin mixture and lamb. Cook, stirring, for 1 minute or until heated through. Place the rice noodles in a serving bowl, top with the lamb and serve sprinkled with the chilli slices.

This recipe would also work very well with chicken or raw prawns (shrimp) instead of the lamb.

Main ingredient:

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