Lamb and Rice Noodle Stir Fry


Photo: flickr user avlxyz

Tags:

meat

Yield:

4.0 servings

Added:

March 13, 2010

Creator:

Anonymous

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Ingredients

3 tablespoons chilli oil or sunflower oil
125 grams rice noodles
450 grams Iamb neck fillet trimmed and thinly sliced
8 spring onions trimmed and sliced
1 red pepper sliced
2 clv garlic crushed
125 grams baby sweetcorn sliced
200 grams bean sprouts
50 grams macadamia nuts
2 teaspoons creamed horseradish
2 teaspoons french mustard or hot yellow english mustard
50 mm piece fresh ginger root grated and squeezed
1 salt or soy sauce to season
4 tablespoons hoi sin sauce
3 tablespoons coriander freshly torn to garnish

Preparation

1
Heat the wok on the floor of the roasting ovenuntil required.
2
Soak the rice noodles in boiling water for 5 minutes.
3
Drain them and rinse thoroughly in cold water then leave until required.
4
Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.
5
Add all the vegetables except the bean sprouts.
6
Continue stir frying for 3 to 4 minutes then add the bean sprouts nuts horseradish mustard ginger and salt or soy sauce to taste.
7
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.
8
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.
9
Serves 4

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