Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 200g lamb fillet
  • 2 servings of instant noodles
  • 8 scented shiitake mushrooms
  • 1 ½L of chicken broth
  • 2 tablespoons grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tablespoons of sesame oil
  • 2 tablespoons of AYAM ™ light soya sauce
  • 100g of bean sprouts
  • 4 spring onions, cut into 2 cm lengths

Preparation:

1. 1. Thinly slice the lamb.
   2. Cook instant noodles according to package directions and drain.
   3. Soak shiitake mushrooms according to package directions, then drain. Remove and discard the mushroom stems. Cut the mushroom caps into thin slices.
   4. Bring the chicken broth to a boil in a wok.
   5. Add the lamb, mushrooms, ginger, garlic, sesame oil and soya sauce then bring to a boil again; cover and cook over low heat for 2 minutes.
   6. Add the noodles, bean sprouts and onions and cook for 1 minute until heated through.