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.

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