Dan Dan noodles with lamb loin fillets
Spice up your lamb with these Dan Dan noodles
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Richly spiced and deeply flavoured Dan Dan noodles, featuring the best of New Zealand lamb. The Szechuan peppercorns give this dish their classic numbing flavour and the chilli oil helps bring the heat.
Pro Tip: Double the sauce recipe and it'll keep for a few weeks in the fridge. Simply let it come to room temperature and give it a good stir before using again!
Recipe is courtesy of Silver Fern Farms
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ShareIngredients
1 packet Silver Fern Farms Lamb Loin Fillets
2 tsp hoisin sauce
1 tsp tamari soy sauce
½ tsp Chinese five spice
350g noodles
8 baby bok choy
200ml chicken stock
4 Tbsp crispy chilli oil
adjust to desired heat4 spring onions
chopped2 Tbsp roasted peanuts
to serve¼ cup chopped fresh coriander
to serve
2 Tbsp tahinii
4 Tbsp tamari soy sauce
2 garlic cloves
3 tsp white sugar
½ tsp Chinese five spice
1 tsp Szechuan peppercorns
ground
Method
Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Prepare a marinade using hoisin sauce, tamari sauce and five spice powder.
Pour over the Lamb Loin Fillets and set aside.
To make the Dan Dan sauce, add tahini or sesame paste, tamari sauce, garlic, sugar, five spice powder and Szechuan pepper into a food processor, blend until smooth.
Cook the noodles according to the packet instructions.
In the meantime, bring a pot of salted water to boil. Blanch the bok choy for 1 min, then put it directly into a bowl of ice water to stop the cooking process.
Bring a pan to medium heat and cook Lamb Loin Fillets for 3-4 minutes on each side.
Rest for 5 minutes before slicing each fillet against the grain.
In a small pot, bring the chicken stock to a boil.
To serve, add 1 Tbsp Dan Dan sauce, 50ml chicken stock and 1 Tbsp chili oil to each bowl. Mix together and add noodles, bok choy, spring onions and Lamb Loin Fillets. Finish with roasted peanuts and fresh coriander.
Repeat with the other bowls and serve.
Nutrition Information per Serving (477g)
This nutrition analysis is based on 4 serves. To lower sodium content, use a reduced salt stock and soy sauce.
