Lamb: Lamb Dishes: Thai Lamb and Noodle Stir-Fry

Thai lamb and noodle stir-fry flavored with sesame and mint.

Author: Family Health Network
Date: January 17, 2006

Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

17 oz lamb stir-fry strips
1 tsp sesame oil
1 tsp canola oil
2 tsp crushed garlic
2 tsp chopped chili
1 red onion, cut into eighths
1 Tbsp fish sauce
1 Tbsp brown sugar
1/2 cup shredded mint leaves
3 cup bean sprouts (4.5 oz)
21 oz packet fresh wok noodles
1/2 red pepper, cut in 1 inch strips
6 spring onions, cut in 1 inch lengths

Directions:

Mix lamb strips with oils, garlic and chili.

Heat wok or frying pan on high (no need to add any extra oil). Stir-fry lamb strips in two batches for 1 to 2 minutes, allowing pan to reheat between each batch. Remove all meat and set aside.

Add onion, pepper, spring onions and bean sprouts to pan with a sprinkling of water. Cook stirring constantly for 2 to 3 minutes. Remove from pan.

Heat noodles in pan, stirring constantly. Add fish sauce and brown sugar and toss well. Return lamb with vegetables and mint. Heat and toss thoroughly.

Variations:

Garnish with chopped roasted peanuts.

Recommended Cuts:
Purchased lamb stir-frying strips, or strips prepared from lamb round steak, topside steak, fillet, eye of loin.

Serving suggestions are not included in nutritional analysis.