Lamb And Rice Noodle Stir Fry Recipe

Name: Lamb And Rice Noodle Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons chilli oil or sunflower oil; 4 3/8 ounces rice noodles; 1 pound fillet Iamb neck, trimmed and thinly sliced; 8 spring onions trimmed and sliced; 1 red pepper sliced; 2 garlic crushed; 13/16 cup sweetcorn baby, sliced; 7 ounces bean sprouts; 5 1/2 tablespoons macadamia nuts; 2 teaspoons creamed horseradish; 2 teaspoons French mustard or hot yellow english mustard; 2 inches fresh ginger root piece, grated and squeezed; 1 salt or soy sauce to season; 4 tablespoons sauce hoi sin; 3 tablespoons coriander freshly torn to garnish

Servings: persons

3 tablespoons chilli oil or sunflower oil
4 3/8 ounces rice noodles
1 pound fillet Iamb neck, trimmed and thinly sliced
8 spring onions trimmed and sliced
1 red pepper sliced
2 garlic crushed
13/16 cup sweetcorn baby, sliced
7 ounces bean sprouts
5 1/2 tablespoons macadamia nuts
2 teaspoons creamed horseradish
2 teaspoons French mustard or hot yellow english mustard
2 inches fresh ginger root piece, grated and squeezed
1 salt or soy sauce to season
4 tablespoons sauce hoi sin
3 tablespoons coriander freshly torn to garnish

1
Heat the wok on the floor of the roasting ovenuntil required.
2
Soak the rice noodles in boiling water for 5 minutes.
3
Drain them and rinse thoroughly in cold water then leave until required.
4
Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.
5
Add all the vegetables except the bean sprouts.
6
Continue stir frying for 3 to 4 minutes then add the bean sprouts nuts horseradish mustard ginger and salt or soy sauce to taste.
7
Toss in the rice noodles with the hot sin sauce and cook for a further 12 minutes until everything is piping hot. Serve immediatley garnished with the coriander.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons chilli oil or sunflower oil, 4 3/8 ounces rice noodles, 1 pound fillet Iamb neck, trimmed and thinly sliced, 8 spring onions trimmed and sliced, and more.

Yes, Lamb And Rice Noodle Stir Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Rice Noodle Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions