Mongolian lamb and noodle stir-fry | Women's Weekly Food

Ingredients

• 600 gram lamb backstrap, sliced thinly
• 1/3 cup (80ml) sweet sherry
• 2 tablespoon dark soy sauce
• 2 tablespoon sweet chilli sauce
• 2 tablespoon peanut oil
• 1 large brown onion (200g), sliced thinly
• 2 clove garlic, crushed
• 1 medium green capsicum (200g), sliced thinly
• 175 gram broccolini, cut into 3cm lengths
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/3 cup (80ml) chicken stock
• 400 gram hokkien noodles