Lamb and vegetable noodle stir-fry
- 400g packet fresh rice noodles
- ½ teaspoon vegetable oil
- 400g lean lamb fillet, thinly sliced diagonally
- 125g baby corn
- 1 red capsicum, deseeded, cut in thin strips
- 150g sugar snap peas
- 4 spring onions, thinly sliced
- 3 tablespoons kecap manis (sweet soy sauce)
- ¼ cup salt-reduced chicken stock
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.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 3g
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