Char Siu Lamb And Noodles

• 2 cloves garlic, crushed
• 1 piece (3/4 inch) ginger, grated
• 1 tbsp finely grated orange peel
• 1 tsp sesame oil
• 1 1/2 lbs boneless leg of lamb, cut into thin strips
• 1 lb Chinese egg noodles
• 2 tbsp peanut oil
• 7 oz sugar snap peas, trimmed
• 1/2 cup canned baby corn, halved lengthwise
• 2 None fresh long red chili peppers, seeded and thinly sliced
• 1/3 cup Chinese barbecue sauce
• 1 tbsp rice wine vinegar

1. Combine garlic, ginger, orange peel, sesame oil and lamb in medium bowl.
2. Place noodles in large heatproof bowl; cover with boiling water. Separate noodles with fork; drain.
3. Heat half the peanut oil in wok on high heat. Stir-fry peas and corn until just tender. Remove from wok.
4. Heat remaining peanut oil in wok. Stir-fry lamb, in batches, until browned. Return lamb, peas and corn to wok with noodles, chili peppers and the combined sauce, 2 tbsp water and vinegar; stir-fry until heated through. Season to taste.

garlic, ginger, sesame oil, lamb, chinese egg noodles, peanut oil, sugar snap peas, baby corn, long red chili peppers, barbecue sauce, rice wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/36423 (may not work)