Lamb and Rice Noodle Stir Fry

Lamb and Rice Noodle Stir Fry

Lamb and Rice Noodle Stir Fry

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   14 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 125 grams baby sweetcorn sliced
  • 200 grams bean sprouts
  • 3 tablespoons coriander freshly torn to garnish
  • 450 grams Iamb neck fillet trimmed and thinly sliced
  • 2 clv garlic crushed
  • 50 mm piece fresh ginger root grated and squeezed
  • 2 teaspoons creamed horseradish
  • 4 tablespoons hoi sin sauce
  • 50 grams macadamia nuts
  • 2 teaspoons french mustard or hot yellow english mustard
  • 1 red pepper sliced
  • 125 grams rice noodles
  • 1 salt or soy sauce to season
  • 8 spring onions trimmed and sliced
  • 3 tablespoons chilli oil or sunflower oil
Instructions

Heat the wok on the floor of the roasting ovenuntil required.Soak the rice noodles in boiling water for 5 minutes.

Drain them and rinse thoroughly in cold water then leave until required.

Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.

Add all the vegetables except the bean sprouts.Continue stir frying for 3 to 4 minutes then add the bean sprouts nuts horseradish mustard ginger and salt or soy sauce to taste.Toss in the rice noodles with the hot sin sauce and cook for a further 12 minutes until everything is piping hot.

Serve immediatley garnished with the coriander.Noodles can be made from many different cereals and I have used the rice variety for this stir fry as they are very quick to cook and a little bit different. Use the agaluxe wok or a heavy ground based wok for this recipe.

Serves 4

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