Lamb and Rice Noodle Stir Fry

Name: Lamb and Rice Noodle Stir Fry
Total time: 45 min
Yield: 4 servings
Ingredients: 125 grams baby sweetcorn sliced; 200 grams bean sprouts; 3 tablespoons coriander freshly torn to garnish; 450 grams Iamb neck fillet trimmed and thinly sliced; 2 clv garlic crushed; 50 mm piece fresh ginger root grated and squeezed; 2 teaspoons creamed horseradish; 4 tablespoons hoi sin sauce; 50 grams macadamia nuts; 2 teaspoons french mustard or hot yellow english mustard; 1 red pepper sliced; 125 grams rice noodles; 1 salt or soy sauce to season; 8 spring onions trimmed and sliced; 3 tablespoons chilli oil or sunflower oil

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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

541 kcal

Calories

28 g

Protein

22 g

Fat

60 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🥘

Wok

ab €65 · Amazon

→

* Affiliate links

Instructions

1
Heat the wok on the floor of the roasting ovenuntil required.Soak the rice noodles in boiling water for 5 minutes.
2
Drain them and rinse thoroughly in cold water then leave until required.
3
Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.
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.
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.
6
Serves 4