Mandarin Lamb With Oriental Noodles Yield: 4 Servings
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
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.