Post by April B. on Feb 21, 2003 11:34:41 GMT -6
Mandarin Lamb With Oriental Noodles
Yield: 4 Servings
Ingredients
1 Tbs. cooking oil
2 cloves garlic clove; minced
1 lb boneless fresh American leg of lamb; cut in 1/8-inch st
3 oz Oriental noodles, beef flavor
1 small zucchini or yellow squash; cut in half, bias s
1 carrot; thinly bias sliced
½ red bell pepper; cut in, 1/8-inch strips
2 celery stalk; thinly bias, sliced
1/4 c sweet and sour sauce, bottled
½ c mandarin orange sections
1/4 c almonds; coarsely chopped
Instructions
Heat oil and garlic to medium-high heat in large skillet or wok.
Add lamb and stir fry about 3 minutes or until no longer pink; remove from skillet and set aside. Break up noodles, and place noodles, 1 cup water, flavor packet and vegetables in skillet.
Bring to a boil; reduce heat.
Cover and simmer 3 to 5 minutes or until vegetables are crisp tender.
Stir in cooked lamb, sweet and sour sauce, and oranges.
Heat through.
Top with almonds or peanuts to serve.
Yield: 4 Servings
Ingredients
1 Tbs. cooking oil
2 cloves garlic clove; minced
1 lb boneless fresh American leg of lamb; cut in 1/8-inch st
3 oz Oriental noodles, beef flavor
1 small zucchini or yellow squash; cut in half, bias s
1 carrot; thinly bias sliced
½ red bell pepper; cut in, 1/8-inch strips
2 celery stalk; thinly bias, sliced
1/4 c sweet and sour sauce, bottled
½ c mandarin orange sections
1/4 c almonds; coarsely chopped
Instructions
Heat oil and garlic to medium-high heat in large skillet or wok.
Add lamb and stir fry about 3 minutes or until no longer pink; remove from skillet and set aside. Break up noodles, and place noodles, 1 cup water, flavor packet and vegetables in skillet.
Bring to a boil; reduce heat.
Cover and simmer 3 to 5 minutes or until vegetables are crisp tender.
Stir in cooked lamb, sweet and sour sauce, and oranges.
Heat through.
Top with almonds or peanuts to serve.
