Lamb, Almond And Noodle Stir-Fry

• 2 tbsp peanut oil
• 2 tsp cracked black pepper
• 1 lb lamb backstrap, trimmed, thinly sliced
• 1 None onion, cut into wedges
• 1 None red chili, thinly sliced
• 5 oz oyster mushrooms, sliced
• 3.5 oz green beans, cut into 1 1/4 inch pieces
• 1 None green banana pepper, thinly sliced
• 2/3 cup whole almonds
• 1 bunch fresh basil, leaves picked
• 2 oz baby spinach (optional)
• 9 oz fresh rice noodles
• 1/4 cup kecap manis (sweetened soy sauce)
• 1 tbsp sherry
• None None snow pea sprouts and lime wedges, to serve

1. Whisk together 1 tbsp oil and black pepper. Add lamb and toss to coat.
2. Heat a wok or large frying pan over high heat. Stir-fry lamb for 2-3 mins, until browned. Set aside.
3. Add remaining oil to pan. Stir-fry onion and chili for 2 mins. Add mushrooms, green beans, banana pepper and almonds. Stir-fry 2-3 mins, until just tender. Return lamb to pan along with basil, spinach, rice noodles, kecap manis and sherry. Stir-fry for 1-2 mins, until heated through. Top with sprouts and serve with lime wedges.

peanut oil, black pepper, lamb backstrap, onion, red chili, oyster mushrooms, green beans, green banana pepper, whole almonds, fresh basil, baby spinach, fresh rice noodles, manis, sherry, snow

Taken from recipes-plus.com/api/v2.0/recipes/30314 (may not work)