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Chilli oil rice noodles neck onions red pepper garlic sweetcorn baby bean sprouts nuts horseradish ginger root salt coriander freshly
Viewed: 136 - Published at: 5 years agoIngredients
- 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
Method
- 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.
