Lamb, Choy Sum And Noodle Stir Fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 200 g rice noodles, dry
• 2 tablespoons tamari, salt reduced if possible
• 2 tablespoons sweet chili sauce
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• 350 g lamb, pieces
• 1 onion, sliced into thin wedges
• 2 teaspoons fresh ginger, grated
• 1 red capsicums or 1 green capsicum
• 100 g snow peas or 100 g sugar snap peas, trimmed, sliced diagonally in half
• 1 bunch choy sum, trimmed, halved at stem joint, stem bases removed, leaves & stems sliced
• 1/4 cup peanuts, toasted, roughly chopped

Recipe

• 1 prepare the noodles according to paacket directions, drain and set aside.
• 2 in small bowl, combine the tamari, sweet chilli sauce and sesame oil. set aside.
• 3 in large frying pan or wok, heat 2 tsps canola oil. add half the lamb and stir fry for 1 - 2 minutes or until just cooked. remove and cook remaining lamb until just cooked. remove to bowl with first batch of lamb.
• 4 add remaining oil to pan and heat over a medium heat. add the onion and stir fry for 2 minutes. add the ginger and capsicum and stir fry for about 1 minute.
• 5 add the snow peas and choy sum stems and stir fry for another minute. add a little water or salt reduced shicken stock to pan if it starts to stick.
• 6 return lamb to pan with the tamari mix, choy sum leaves and the noodles. toss until well combined and heated through.
• 7 spoon intio serving bowls and serve sprinkled with peanuts.