Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

280g packet chow mein egg noodles

1 carrot, cut into long, thin matchsticks

¼ baby Chinese cabbage (wombok), thinly shredded

1 large zucchini, cut into long, thin matchsticks

2 shallots, thinly sliced

1 cup (80g) bean sprouts

Chow Mein Sauce

2 garlic cloves, sliced

3cm piece of ginger, peeled and finely grated

2 tbsp hoisin sauce

1 tbsp soy sauce

2 tsp sesame oil

2 tsp white sugar

2 tsp sambal oelek (or substitute with sriracha)

2 tbsp water

Method

Step 1
Whisk together all the sauce ingredients in a medium bowl and set aside.

Step 2
In another bowl, steep the egg noodles in boiling water until they soften.
Meanwhile, add lamb mince to a hot wok and stir-fry on high heat to render the fat.
Once the fat has rendered, toss in the carrot, cabbage, zucchini, and shallots.
Stir-fry until the vegetables are just tender, then pour in the sauce and cook until well combined.

Step 3
Drain the noodles, then add them to the wok with the bean sprouts.
Toss everything together until well combined and heated through.

Step 4
Divide the chow mein onto four plates and serve hot.
Enjoy this vibrant, flavour-packed dish!