Mango Lamb Chow Mein

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 (3 ounce) packages top ramen noodles (any flavor)
• 1/4 head cabbage, chopped
• 8 ounces carrots, shredded
• 1 medium onion, sliced thinly
• 5 scallions, chopped
• 3 -4 tablespoons hoisin sauce
• soy sauce
• 1 1/2 teaspoons pepper
• 12 ounces lamb loin, sliced thinly
• 1 medium mango, diced
• 1 tablespoon sriracha hot sauce
• 1 1/2 tablespoons plum sauce
• 2 teaspoons fish sauce
• 1/2 lime, juice of
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 teaspoons vinegar

Recipe

• 1 place all ingredients for the mango puree in a blender and blend until smooth.
• 2 take a 4 quart pot and fill 2/3 to 3/4 of the way with water and set to boil on high. cover the pot with a lid if you have one.
• 3 set your wok on medium high and add oil.
• 4 add onions, scallions and lamb, tossing quickly and adding salt and pepper.
• 5 when the meat has had about 20 seconds to cook, add the cabbage and carrots and toss for another 45 seconds.
• 6 add the mango puree and stir almost continuously for 5-8 minutes until you're sure that the meat is nearly cooked through. turn down the heat to low while you tend to the noodles.
• 7 when the water boils, toss in the ramen noodles, reserving the seasoning packets, and cook until nearly done. remove the noodles from the heat and add the seasoning packets. stir.
• 8 using a slotted pasta spoon, transfer the ramen to the wok. add the hoisin and soy sauce, tossing to combine.