Lamb Stir-Fry With Noodles and Capsicum

• 225 g medium egg noodles
• 2 tablespoons peanut oil
• 500 g lamb shoulder, slice fillet into 1cm pieces
• 2 carrots, cut into matchsticks
• 1 red capsicum, deseeded and cut into matchsticks
• 1 yellow capsicum, deseeded and cut into matchsticks
• 200 g pak choi
• 200 g bean sprouts
• 4 shallots, cut into thin strips
• 4 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons honey
• 12 lemon, juice and zest of, finely grated
• black pepper

1. Prepare the noodles according to the packet instructions, then drain well.
2. Meanwhile, heat the oil in a wok until very hot.
3. Add the lamb and stir-fry for 5 minutes, until seared on all sides.
4. Add the carrots and capsicums and stir-fry for 4 minutes, or until softened.
5. Add the pak choi, bean sprouts and shallots and cook for a further 1 minute.
6. Reduce the heat; add the drained noodles, oyster sauce, soy sauce, honey, lemon juice and zest and black pepper.
7. Combine well and stir-fry for 2 minutes or until everything is hot and the lamb is cooked through.

egg noodles, peanut oil, carrots, red, yellow, choi, bean sprouts, shallots, oyster sauce, soy sauce, honey, lemon, black pepper

Taken from www.food.com/recipe/lamb-stir-fry-with-noodles-and-capsicum-196790 (may not work)