Lamb and Rice Noodle Stir Fry Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 125 grams baby sweetcorn sliced
• 200 grams bean sprouts
• 3 tablespoons coriander freshly torn to garnish
• 450 grams Iamb neck fillet trimmed and thinly sliced
• 2 clv garlic crushed
• 50 mm piece fresh ginger root grated and squeezed
• 2 teaspoons creamed horseradish
• 4 tablespoons hoi sin sauce
• 50 grams macadamia nuts
• 2 teaspoons french mustard or hot yellow english mustard
• 1 red pepper sliced
• 125 grams rice noodles
• 1 salt or soy sauce to season
• 8 spring onions trimmed and sliced
• 3 tablespoons chilli oil or sunflower oil

Instructions:

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