What's for dinner? How about this Thai lamb and noodle stir-fry flavored with sesame and mint!
Serves: 4 person(s)
Preparation Time: 15 mins
1 tsp sesame oil
1 tsp canola oil
2 tsp crushed garlic
2 tsp chopped chili pepper
1 red onion, cut into eighths
1/2 red bell pepper, cut into 1-inch strips
6 spring onions, cut into 1-inch lengths
3 cup bean sprouts (about 4.5 oz)
600 g fresh wok noodles (not dried)
1 Tbsp fish sauce
1 Tbsp brown sugar, unpacked
1/2 cup shredded mint leaves
Heat wok or frying pan on high (no need to add any extra oil). Stir-fry seasoned lamb strips in two batches, cooking 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 the pan along 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; toss well. Return lamb, cooked vegetables, and mint. Heat and toss thoroughly.
* Recommended Lamb 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 the nutritional analysis.
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