Spicy Lamb Tong Fun

I thought I had pork mince in the freezer. Happily, I took it out and realized that what I had was lamb mince instead! The meal plan was spicy pork tong fun but I thought.. oh well, might as well use lamb mince then!

The thing I like about lamb mince is the robust flavour it adds to the dish. Recently, I made moussaka (future post!) and lamb mince certainly adds more of a rich flavour than beef mince. The same goes for this dish as a little mince goes a long way!

Spicy Lamb Tong Fun (Serves 4-5) 

350-400 grams lamb mince

1 tsp of soya sauce
3 tablespoon of oyster sauce
1 tsp of corn flour
1/4 cup of hua tiao jiu 
salt and pepper

Tong Fun or Mung Bean Vermicelli soaked and drained
4-5 dried mushrooms rehydrate and sliced 
3-4 stalks of celery diced
2 shredded carrots
1 sliced red onion
1 tablespoon of garlic

2 eggs

2-3 more tablespoons of soya sauce
3 tablespoon of oyster sauce
1/2 cup of hua tio jiu
1 chopped chili + extra chili flakes! 
plenty of dashes of white pepper! 

marinate mince for around 10-15 minutes.

Heat pan/wok. Saute onion and garlic. Add mince and cook till nearly done adding some water or stock if needed. Toss in the veges and mix well. When nearly done, toss noodles and seasoning through. Taste and adjust accordingly. Make a well and add two eggs. Wait till it nearly set and mix it through noodles. Serve Hot with fried shallots.

Sharing this with my friends from Presto Pasta founded by Ruth. This week, it is hosted by Kate from Thyme for Cooking! 

7 thoughts on “Spicy Lamb Tong Fun”

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