Lamb, Almond And Noodle Stir-Fry

• 2 tablespoons peanut oil
• 2 teaspoons cracked black pepper
• 1 pound lamb backstrap, trimmed, thinly sliced
• 1 onion cut into wedges
• 1 red chili thinly sliced
• 5 ounces oyster mushrooms sliced
• 3 1/2 ounces green beans cut into 1 1/4 inch pieces
• 1 banana pepper green, thinly sliced
• 2/3 cup whole almonds
• 1 bunch fresh basil leaves picked
• 2 ounces baby spinach optional
• 9 ounces rice noodles fresh
• 1/4 cup kecap manis sweetened soy sauce
• 1 tablespoon sherry
• pea sprouts
• lime wedges

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, cracked black pepper, backstrap, onion, red chili, mushrooms, green beans, banana pepper, whole almonds, fresh basil, baby spinach, rice noodles, manis, sherry, sprouts, lime wedges

Taken from www.yummly.com/recipe/Lamb_-Almond-and-Noodle-Stir-Fry-1399405 (may not work)