Lamb and Rice Noodle Stir Fry

Lamb and Rice Noodle Stir Fry

  Ready in : 45 mins

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. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding.

Ingredients

baby sweetcorn

baby sweetcorn

125 grams

bean sprouts

bean sprouts

200 grams

coriander freshly torn to garnish

coriander freshly torn to garnish

3 tablespoons

iamb neck fillet

iamb neck fillet

450 grams

clv garlic

clv garlic

2

mm piece ginger root and squeezed

mm piece ginger root and squeezed

50

creamed horseradish

creamed horseradish

2 teaspoons

hoi sin sauce

hoi sin sauce

4 tablespoons

macadamia nuts

macadamia nuts

50 grams

mustard

mustard

2 teaspoons

bell pepper

bell pepper

1

rice noodles

rice noodles

125 grams

soy sauce to season

soy sauce to season

1

spring onions

spring onions

8

sunflower oil

sunflower oil

3 tablespoons

Cooking in Steps

  1. 1
    Heat the wok on the floor of the roasting ovenuntil required.Soak the rice noodles in boiling water for 5 minutes.

    rice noodles

    rice noodles

    water

    water

    wok
    wok
  2. 2
    Drain them and rinse thoroughly in cold water then leave until required.

    water

    water

  3. 3
    Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.

    lamb

    lamb

    cooking oil

    cooking oil

    wok
    wok
  4. 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.

    bean sprouts

    bean sprouts

    rice noodles

    rice noodles

    horseradish

    horseradish

    vegetable

    vegetable

    soy sauce

    soy sauce

    mustard

    mustard

    ginger

    ginger

    nuts

    nuts

    salt

    salt

  5. 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.

    coriander

    coriander

    pasta

    pasta

    rice

    rice

    wok
    wok
  6. 6
    Serves 4