Lamb And Rice Noodle Stir Fry

• 3 tablespoons chilli oil or sunflower oil
• 4 3/8 ounces rice noodles
• 1 pound fillet Iamb neck, trimmed and thinly sliced
• 8 spring onions trimmed and sliced
• 1 red pepper sliced
• 2 garlic crushed
• 13/16 cup sweetcorn baby, sliced
• 7 ounces bean sprouts
• 5 1/2 tablespoons macadamia nuts
• 2 teaspoons creamed horseradish
• 2 teaspoons French mustard or hot yellow english mustard
• 2 inches fresh ginger root piece, grated and squeezed
• 1 salt or soy sauce to season
• 4 tablespoons sauce hoi sin
• 3 tablespoons coriander freshly torn to garnish

1. Heat the wok on the floor of the roasting ovenuntil required.
2. Soak the rice noodles in boiling water for 5 minutes.
3. Drain them and rinse thoroughly in cold water then leave until required.
4. Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.
5. Add all the vegetables except the bean sprouts.
6. Continue stir frying for 3 to 4 minutes then add the bean sprouts nuts horseradish mustard ginger and salt or soy sauce to taste.
7. Toss in the rice noodles with the hot sin sauce and cook for a further 12 minutes until everything is piping hot. Serve immediatley garnished with the coriander.

chilli oil, rice noodles, neck, onions, red pepper, garlic, sweetcorn baby, bean sprouts, nuts, horseradish, ginger root, salt, coriander freshly

Taken from www.yummly.com/recipe/Lamb-and-Rice-Noodle-Stir-Fry-1662044 (may not work)