Recipe courtesy of Donna Hay

Salad of Lamb, Noodles and Peanuts

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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6 1/2 ounces dry cellophane noodles

1 tablespoon chili oil

1 clove garlic, chopped

1 pound tender lamb strips

5 ounces snow peas, shredded

1/2 red capsicum, sliced

3 tablespoons soy sauce

2 tablespoons sweet chili sauce

1/4 cup coriander leaves

1/2 cup roasted unsalted peanuts, roughly chopped


  1. Place cellophane noodles in a bowl and cover with boiling water. Allow to stand for 4 minutes or until soft; drain. Heat the chili oil in a wok or frying pan over high heat. Add the garlic and cook for 30 seconds. Add the lamb and stir fry for 3 minutes or until sealed. Add the snow peas and capsicum and stir fry for 2 minutes. Then add the soy sauce and sweet chili and remove from heat. Toss the stir fry with the noodles, coriander leaves and peanuts. Place onto serving plates and serve with wedges of lime.;

Andrea Immer's Wines

  1. Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998
  2. Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997
  3. Lindeman's Padthaway Chardonnay, 1997
  4. Olmo's Reward, Frankland Estate, 1995