Lamb and Rice Noodle Stir Fry

Photo: flickr user avlxyz

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

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