Recipe courtesy of Donna Hay

Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Ingredients

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

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

Name: Salad of Lamb, Noodles and Peanuts
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Ingredients: 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