Lamb and Rice Noodle Stir Fry

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. For $3.93 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. This recipe is liked by 1 foodies and cooks. Head to the store and pick up mm piece ginger root and squeezed, hoi sin sauce, macadamia nuts, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding. Users who liked this recipe also liked Spicy Orange Lamb and Noodle Stir-Fry, Shrimp & Rice Noodle Stir Fry, and Prawn & rice noodle stir-fry.

Instructions

1. Heat the wok on the floor of the roasting ovenuntil required.
2. Soak the rice noodles in boiling water for 5 minutes.
3. Drain them and rinse thoroughly in cold water then leave until required.
4. Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.
5. Add all the vegetables except the bean sprouts.
6. Continue stir frying for 3 to 4 minutes then add the bean sprouts nuts horseradish mustard ginger and salt or soy sauce to taste.
7. Toss in the rice noodles with the hot sin sauce and cook for a further 12 minutes until everything is piping hot. Serve immediatley garnished with the coriander.
8. 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.
9. Serves 4