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Spicy lamb noodles


  • Soak the shiitakes in hot water for about 15 mins. Then remove and discard the stalks, slice the caps and set aside. 
  • Heat a thin layer of oil in a wok (or large non-stick pan) and sear the lamb on all sides. Set aside to rest, before evenly slicing.
  • Remove most of the oil from the pan and add the garlic and chillies. Briefly cook and add ¼ cup stock, the oyster sauce, fish sauce, juice of ½ lime and the sugar. Mix well and cook to reduce the sauce by half. Then add the remaining stock with the shiitakes. Mix well and taste for seasoning.
  • Turn the heat down, add the lamb and gently cook to the desired degree. Then toss in the spring onion.
  • While the lamb is cooking, place the noodles in a large bowl, cover with boiling water and set aside for 2-3 mins, gently separating with tongs. Drain well.
  • To serve, place a bed of the noodles in individual bowls and top with the lamb mixture and plenty of sauce.


  • 6 shiitake mushrooms
  • peanut oil
  • 2 lamb backstraps, well trimmed
  • 2 garlic cloves, crushed
  • 2 small red chillies, finely sliced
  • ½ cup chicken stock
  • 2 tbsp oyster sauce
  • a splash of Asian fish sauce
  • juice of ½-1 lime
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 2 spring (green) onions, sliced
  • 1 packet hokkien noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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