This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert. more
Lamb is quick fried, coated in a soy sauce, and served on a bed of transparent noodles for a richly flavored dish..
Nutritional information:| Calories......... | 285 | Sugar........ | 1g |
| Protein........... | 27g | Fat............ | 16g |
| Carbohydrate. | 10g | Saturates.. | 6g |
Ingredients:
- 5+1/2 ounces cellophane noodles
- 2 tablespoons peanut oil
- 1 pound lean lamb, thinly selected
- 2 garlic cloves, crushed
- 2 leeks, sliced
- 3 tablespoons dark soy sauce
- 1 cup lamb stock
- dash of chili sauce
- red hot chili strips, to garnish
1. Bring a large saucepan of water to a boil. Add the cellophane noodles and cook for 1 minute. Drain the noodles well, place in a strainer, rinse under cold running water, and drain thoroughly again. Set aside until required.
2. Heat the peanut oil in a preheated wok or skillet, swirling the oil around until it is really hot.
3. Add the lamb to the wok or skillet and stir-fry for about 2 minutes.
4. Add the crushed garlic and sliced leeks to the wok and stir-fry for 2 minutes more.
5. Stir in the dark soy sauce, lamb stock, and chili sauce and cook for 3-4 minutes, stirring frequently, until the meat is cooked through.
6. Add the drained cellophane noodles to the work or skillet and cook for about 1 minute, stirring, until heated through.
7. Transfer the lamb and cellophane noodles to serving plates, garnish with red chili strips, and serve.
