Thai Lamb and Noodle Stir-Fry
What's for dinner? How about this Thai lamb and noodle stir-fry flavored with sesame and mint!
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 4 x approx. 2 cup servings
Ingredients
- 17 oz lamb stir-fry strips *
- 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)
- 21 oz fresh wok noodles (not dried)
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar, unpacked
- 1/2 cup shredded mint leaves
Directions:
Combine lamb strips with sesame oil, canola oil, garlic, and chili.
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.
Variations:
If desired, garnish with chopped, roasted peanuts (preferably unsalted).
* 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.