Crispy fried lamb strips tossed in a sticky, sweet, and spicy honey chili sauce. This popular Indo-Chinese appetizer is incredibly addictive and perfect for parties or a special weekend treat.
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Crispy honey chilli lamb with flavorful egg Hakka noodles – a tangy, soul-satisfying dinner delight.
This indo_chinese dish is perfect for dinner. With 904.6999999999999 calories and 39.849999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 clove
Garlic
(finely minced)
1 inch Ginger (finely minced)
2 pc Green Chili (slit lengthwise)
1 pc Onion (medium, cut into 1-inch cubes)
1 pc Capsicum (medium, any color, cut into 1-inch cubes)
2 tbsp Red Chili Sauce (e.g., Sriracha)
1 tbsp White Vinegar
3 tbsp Honey
0.25 cup Water (for the sauce)
2 tbsp Spring Onion Greens (chopped, for garnish)
1 tbsp Sesame Seeds (toasted, for garnish)
Instructions
1
Marinate and Coat the Lamb
In a mixing bowl, combine the lamb strips, ginger-garlic paste, 1 tbsp of soy sauce, black pepper powder, and 0.5 tsp of salt. Mix thoroughly to coat the lamb evenly.
Let the lamb marinate for at least 15-20 minutes at room temperature.
After marination, add the beaten egg, all-purpose flour, and 4 tbsp of cornflour to the bowl. Toss well until every lamb strip is fully coated in the batter.
2
Deep Fry the Lamb
Heat 2 cups of oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C).
Working in small batches to avoid overcrowding, carefully place the coated lamb strips into the hot oil.
Fry for 4-6 minutes per batch, turning occasionally, until the lamb is golden brown and crispy.
Using a slotted spoon, remove the fried lamb and let it drain on a wire rack to maintain crispiness.
3
Prepare the Honey Chilli Sauce
In a separate large wok or skillet, heat 2 tbsp of oil over high heat.
Add the minced ginger, minced garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are slightly tender yet still crisp.
Reduce the heat to medium. Add the remaining 2 tbsp of soy sauce, red chili sauce, white vinegar, and honey. Stir well to combine.
Pour in 1/4 cup of water and the remaining 0.25 tsp of salt. Bring the sauce to a gentle simmer.
4
Combine and Serve
In a small bowl, whisk 1 tsp of cornflour with 2 tbsp of water to create a smooth, lump-free slurry.
Pour the cornflour slurry into the simmering sauce, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
Add the crispy fried lamb strips to the wok with the sauce.
Toss everything together quickly but gently for about 30-60 seconds, ensuring all the lamb is evenly coated with the glossy sauce.
Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately for the best texture.
364cal
12gprotein
45gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
