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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Bursting with the goodness of lean lamb and vibrant veggies, this dairy-free delight is a nutritional powerhouse. Plus, it's ready in just 20 minutes—perfect for busy evenings!
1 Cook rice noodles following packet directions. Drain.
2 Meanwhile, brush a wok (with a lid) with oil. Heat over a high heat, swirling oil to coat pan. Cook lamb in batches for 2 minutes each batch, or until browned. Remove.
3 Reheat wok. Add corn, capsicum and peas. Stir-fry for 1 minute. Add spring onions. Stir-fry for 1 more minute. Add kecap manis and stock. Cover and cook until vegetables are tender.
4 Return lamb and noodles to wok. Cook, stirring occasionally, for 2 minutes, or until lamb and noodles are heated through. Serve.
Calories 323 cal
Kilojoules 1350 kJ
Total fat 6 g
Saturated fat 2 g
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