Recipe courtesy of Donna Hay
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min

Ingredients

Directions

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

Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998

Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997

Lindeman's Padthaway Chardonnay, 1997

Olmo's Reward, Frankland Estate, 1995

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Salad of Lamb Noodles and Peanuts

Recipe courtesy of Donna Hay

Peanut Noodle Salad

Recipe courtesy of Food Network Kitchen

Peanut-Chicken Noodle Salad

Recipe courtesy of Ching-He Huang

Peanut Soba Noodle Salad

Recipe courtesy of Guy Fieri

Healthy Peanut Soba Noodles with Vegetable Salad

Recipe courtesy of Food Network Kitchen

Spicy Lamb and Soba Noodle Salad

Recipe courtesy of Bobby Flay

Spicy Vegetarian Peanut Noodle Salad

Recipe courtesy of Ming Tsai

Chilled Peanut Chicken Noodle Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories