Asian Stir-fry Lamb And Noodles

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 ounces uncooked vermicelli (or use thin spaghetti)
• 1 lb boneless center cut lamb chop, cut into thin strips
• 1/3 cup hoisin sauce
• 2 tablespoons fresh minced garlic
• 1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar (do not use rice wine vinegar)
• 1 1/2 teaspoons sesame oil
• 1 teaspoon fresh minced ginger
• 1 (10 ounce) package fresh spinach leaves
• 1 (8 ounce) can water chestnuts, rinced and drained
• 1 carrot, peeled and cut into matchsticks (about 2 cups)
• 3 -4 green onions, chopped

Recipe

• 1 cook the pasta in boiling water until just tender then drain and place in a bowl.
• 2 place the strips of lamb into a bowl.
• 3 in another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour half of the mixture over the lamb strips, toss to coat then allow to stand for 15 minutes.
• 4 heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• 5 add in the lamb and stir-fry for about 2-3 minutes; remove to a bowl.
• 6 heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• 7 stir in cooked pasta, lamb and the remaining half of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.