Lamb and Rice Noodle Stir Fry

Ingredients

• •125 grams baby sweetcorn
• •200 grams bean sprouts
• •3 tablespoons coriander
• •450 grams iamb neck fillet
• •2 clv garlic
• •50 mm piece ginger root
• •2 teaspoons creamed horseradish
• •4 tablespoons hoi sin sauce
• •50 grams macadamia nuts
• •2 teaspoons mustard
• •1 bell pepper
• •125 grams rice noodles
• •soy sauce
• •8 spring onions
• •3 tablespoons sunflower oil

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

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