If you have roughly 45 minutes to spend in the kitchen, Lamb and Rice Noodle Stir Fry might be a great dairy free and pescatarian recipe to try. This recipe serves 4. One serving contains 541 calories, 28g of protein, and 22g of fat. For $3.93 per serving, this...Read More
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
