S
erves 10
300g egg noodles
350g mushrooms, finely chopped
350g onions, peeled and diced
250g Barker’s Tamarillo & Plum Chutney
1 tsp mushroom stock powder
300g cooked lamb rumps, sliced
500g green peas, cooked
10 mint sprigs
Cook the egg noodles according to the package instructions.
Drain, rinse and keep warm.
Heat a little oil in a pan and add the mushrooms and onion, and cook over a low heat until soft.
Add the Barker’s Tamarillo & Plum Chutney and mushroom stock.
Make a nest of egg noodles on small plates, add the mushroom mixture.
Add the lamb and peas, garnish with the mint.
Back to Food Service Recipes
