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Lamb and Rice Noodle Stir Fry

Name: Lamb and Rice Noodle Stir Fry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
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

By Foodista45 min4 servings

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 recipe covers 31% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. This recipe is liked by 1 foodies and cooks. Head to the store and pick up mm piece ginger root and squeezed, hoi sin sauce, macadamia nuts, and a few other things to make it today. It is brought to you by Foodista.

Instructions

1
Heat the wok on the floor of the roasting ovenuntil required.Soak the rice noodles in boiling water for 5 minutes.
2
Drain them and rinse thoroughly in cold water then leave until required.
3
Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.
4
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.
5
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.
6
Serves 4