| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Clprime3 | 1 | servings | |
INGREDIENTS
| 6 1/2 | oz | Dry cellophane noodles |
| 1 | tb | Chili oil |
| 1 | Clove garlic; chopped | |
| 1 | lb | Tender lamb strips |
| 5 | oz | Snow peas; shredded |
| 1/2 | Red capsicum; sliced | |
| 3 | tb | Soy sauce |
| 2 | tb | Sweet chili sauce |
| 1/4 | c | Coriander leaves |
| 1/2 | c | Roasted unsalted peanuts; roughly chopped |
INSTRUCTIONS
Place cellophane noodles in a bowl and cover with boiling water. Allow to stand for 4 minutes or until soft; drain. Heat the chili oil in a wok or frying pan over high heat. Add the garlic and cook for 30 seconds. Add the lamb and stir fry for 3 minutes or until sealed. Add the snow peas and capsicum and stir ry for 2 minutes. Then add the soy sauce and sweet chili and remove from heat. Toss the stir fry with the noodles, coriander leaves and peanuts. Place onto serving plates and serve with wedges of lime. Converted by MC_Buster. Per serving: 113 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g Protein; 20g Carbohydrate; 0mg Cholesterol; 3107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0070 Converted by MM_Buster v2.0n.
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