Chili Rice Noodles With Bok Choy

• 14 oz fresh thin rice noodles
• 1 tbsp peanut oil
• 1 lb ground lamb
• 3 cloves garlic, minced
• 2 None fresh small red Thai chilies, finely chopped
• 14 oz bok choy, thinly sliced
• 2 tbsp tamari
• 1 tbsp fish sauce
• 2 tbsp kecap manis (thick sweet soy sauce)
• 4 None spring onions, thinly sliced
• 1/3 cup fresh thai basil leaves, chopped
• 8.5 oz bean sprouts

1. Place noodles in a medium heatproof bowl. Cover with boiling water then separate strands with a fork. Drain.
2. Heat oil in a wok over medium-high heat. Stir-fry ground lamb until browned. Add garlic and chilies and stir-fry until fragrant. Add noodles, bok choy, tamari, fish sauce and kecap manis. Stir-fry until bok choy just wilts. Remove from heat and stir in onions, basil and bean sprouts.

thin rice noodles, peanut oil, ground lamb, garlic, chilies, bok choy, tamari, fish sauce, manis, spring onions, fresh thai basil, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/33313 (may not work)