Lamb Loin Fillets with Dan Dan Noodles

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 2 tsp hoisin sauce
• 1 tsp tamari sauce
• ½ tsp five spice powder
• 350g Chinese egg noodles, medium
• 8 baby bok choy
• 200ml chicken stock
• 4 Tbsp chili oil (or adjust to desired heat)
• 4 spring onions, chopped
• 2 Tbsp roasted peanuts, to serve
• ¼ cup fresh coriander, to serve

Dan Dan Sauce:

• 2 Tbsp sesame paste
• 4 Tbsp tamari sauce
• 2 garlic cloves
• 3 tsp white sugar
• ½ tsp five spice powder
• 1 tsp Sichuan pepper powder

Method

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Prepare a marinade using hoisin sauce, tamari sauce and five spice powder. Pour over the lamb.

To make the Dan Dan sauce, add sesame paste, tamari sauce, garlic, sugar, five spice powder and Sichuan pepper powder into a food processor, blend until smooth.

Cook the noodles according to packet. 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 and preserve the vibrant colour and nutrients.

Bring a pan to med-high heat and cook lamb for 3-4 mins on each side. Rest for 5 mins 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. Finish with roasted peanuts and fresh coriander.