Ww 5 Points - Asian Noodles With Vegetables And Shredded Lamb

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup low sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil (dark)
• 2 teaspoons canola oil
• 1/2 lb lamb tenderloin, sliced crosswise and cut into thin strips
• 2 teaspoons grated peeled fresh ginger
• 1 garlic clove, minced
• 3 1/2 ounces thin rice noodles
• 8 cups hot water
• savoy cabbage, thinly sliced
• 6 ounces mushrooms, sliced
• 2 carrots, finely chopped

Recipe

• 1 whisk broth, cornstarch, soy sauce, sugar, and sesame oil in small bowl.
• 2 heat 1 tsp canola oil in large nonstick skillet over high heat, then add lamb.
• 3 saute until browned, about 5 minute.
• 4 stir in ginger and garlic.
• 5 saute, stirring occasionally, about 1 min, transfer to a bowl.
• 6 wipe skillet clean.
• 7 meanwhile, plunge noodles in hot water.
• 8 let stand 10 min and drain.
• 9 heat remaining 1 tsp canola oil in skillet, then add cabbage, mushrooms, and carrots.
• 10 cook until cabbage begins to wilt and veggies are tender.
• 11 stir in lamb and broth mixture, bring to a boil.
• 12 reduce heat and simmer, uncovered, until sauce begins to thicken.
• 13 stir in the noodles.
• 14 5 points for 1-1/4 cups.