Lamb and Rice Noodle Stir Fry
By: Anonymous
Published: Saturday, March 13, 2010 - 4:30am

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