Asian Noodles With Vegetables And Shredded Lamb

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

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

Recipe

• 1 whisk together broth, cornstarch, soy sauce, sugar and sesame oil heat 1 tsp canola oil in large skillet over high heat, then add the lamb.
• 2 saute until browned, stir in the ginger and garlic.
• 3 saute until fragrant about 1 minute.
• 4 transfer to a bowl and wipe out the skillet.
• 5 cook noodles according to pkg directions.
• 6 heat the remaining 1 tsp canola oil in the skillet, then add the cabbage, mushrooms and carrots.
• 7 cook until the cabbage begins to wilt and the veggies are tender.
• 8 stir in the lamb mixture and the broth mixture.
• 9 bring to a boil stirring constantly.
• 10 reduce heat and simmer, uncovered until the sauce begins to thicken about 2 min.
• 11 stir in the noodles.