Lamb with Hokkein noodles and sour sauce

This recipe calls for lamb backstrap, and I absolutely adore this cut of meat. It is so tender and it tastes like beef.

450g hokkein noodles
2 tablespoons oil                                
375g lamb backstap, thinly sliced
3 cloves garlic
75g shallots, sliced
2 teaspoons grated ginger
1 1/2 tablespoons red curry paste
125g snow peas, sliced
1 small carrot, sliced
1/2 cup chicken stock
15g grated palm sugar
1 tablespoon lime juice

1. Prepare noodles to packet.

2. Heat the oil in a fry pan and fry the lamb backstrap. Remove and set aside.

3. Add the shallots, ginger and garlic and sauté 1-2 minutes. Stir in the curry paste and cook for 1 minute. Add the vegetables and sauté for 2 minutes.

4. Add the stock, palm sugar and lime juice, toss to combine and cook for 2-3 minutes. Add the noodles and meat and heat through.