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 bell peppers, sliced
3 tablespoons soy sauce
2 tablespoons sweet chili sauce
1/4 cup cilantro leaves
1/2 cup roasted unsalted peanuts, roughly chopped
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 red bell peppers and stir ry 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.
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