Recipe for Lamb and Rice Noodle Stir Fry 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl chilli oil or sunflower oil
125 gm rice noodles
450 gm Iamb neck fillet trimmed and thinly sliced
8 x spring onions trimmed and sliced
1 x red pepper sliced
2 clv garlic crushed
125 gm baby sweetcorn sliced
200 gm bean sprouts
50 gm macadamia nuts
2 tsp creamed horseradish
2 tsp french mustard or hot yellow english mustard
50 x mm piece fresh ginger root grated and squeezed
1 x salt or soy sauce to season
4 tbl hoi sin sauce
Instructions:
Instructions: Heat the wok on the floor of the roasting ovenuntil required.

Soak the rice noodles in boiling water for 5 minutes.

Drain them and rinse thoroughly in cold water then leave until required.

Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.

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. 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.

Serves 4

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