A stir-fry that brings two cuisines together: lamb marinated in our Meat Mix with kecap manis and sambal, crispy vegetables seasoned with Wok Mix, and noodles catching it all in a glossy, sweet-spicy sauce. The secret to a good stir-fry is heat and speed. Meat first, then vegetables over high heat so they retain their bite, sauce at the end. Forty minutes, one pan, and a plate full of color. Finish with toasted sesame seeds and spring onions.

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⏱ Prep time: ±40 min
👥 Serves: 3
🌶 Difficulty: medium
🍽 Category: Main course

Ingredients

For the marinade

• 350 g lamb, cut into strips
• 16 g Meat Mix
• 3 tablespoons sweet soy sauce or kecap manis
• 1 tablespoon sambal
• 1 tablespoon flour
• 20 ml culinary olive oil

For the stir-fry sauce

• 1 tablespoon soy sauce
• 5 tablespoons sweet teriyaki sauce
• 3 tablespoons kecap manis
• 1/2 tablespoon honey
• chili flakes to taste
• pinch of salt and pepper

For the vegetables

• 10 g Wok Mix
• 1/2 red onion
• 100 g sugar snaps
• 45 g broccoli florets
• 60 g carrots
• 100 g red and yellow bell pepper
• 1 clove garlic
• 3 g fresh ginger
• wok oil, or chili oil for extra heat

Noodles

• 250 g udon or dan dan noodles

Garnish (optional)

• toasted sesame seeds
• spring onion
• small chilies for extra heat

Preparation

1. Marinate the meat with the Meat Mix, soy sauce, sambal, flour, and olive oil.
2. Cut the vegetables into strips. Crush the garlic and finely chop the ginger.
3. Heat an empty wok pan until it is very hot.
4. Add a splash of wok oil, or chili oil for extra heat.
5. Briefly sear the meat over high heat. Remove from the wok and set aside.
6. Add another splash of wok oil and briefly sauté the garlic and ginger.
7. Stir-fry the vegetables over high heat to keep them crunchy. Season with the Wok Mix.
8. Meanwhile, cook the noodles until done and drain.
9. Stir all ingredients for the stir-fry sauce together and set aside.
10. Add the meat back to the vegetables in the wok.
11. Add the noodles.
12. Pour the stir-fry sauce over everything and mix well.
13. Serve on plates and garnish with sesame seeds, spring onion, and small chilies.

Chef's tip

Always stir-fry in small portions. Too much in the pan at once will lower the temperature, causing the vegetables to stew instead of stir-fry.

Serving suggestion

Serve immediately, with extra chili flakes on the table for those who want it spicier.

Ready to cook yourself?

Our Meat Mix seasons the lamb, our Wok Mix the vegetables. Two mixes that complement each other in one pan. Add our culinary olive oil and you have the base for this stir-fry.

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Enjoy your meal!
— Moroccan Spicy Secrets