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Asian American Lamb Noodle Salad with Peanuts

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Calories: 201     Total Fat: 12g
Cholesterol: 27mg     Protein: 8g
Carbohydrates: 15g     Sodium: 390mg

16 appetizer servings

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  • 10 green onions (white and pale green parts only), chopped
  • 3 tablespoons sesame oil, divided
  • 3 tablespoons rice wine or apple juice
  • 3 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons oyster sauce
  • 1 teaspoon salt
  • 1 pound American lamb shoulder, well trimmed and cut into 1/4-inch-thick bite-size pieces
  • 3 tablespoons peanut oil, divided
  • 3 shallots, thinly sliced, divided
  • 6 ounces sweet potato noodles or (mung bean) cellophane noodles
  • 3 to 5 cups baby spinach leaves
  • 1/4 pound snow peas, strings removed
  • 1 carrot, julienned and blanched
  • 1/4 cup coarsely chopped roasted peanuts
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    1. Preparation Time: 25 minutes | Marinate Time: 30 minutes | Cook Time: 18 minutes
    2. In medium bowl, combine green onions, 2 tablespoons sesame oil, rice wine or apple juice, soy sauce, brown sugar, oyster sauce and salt. Remove 2 tablespoons and mix into lamb. Cover, refrigerate and marinate for 30 minutes. Reserve remaining sauce.
    3. Prepare noodles according to package directions. Remove from heat, rinse, drain and toss with remaining 1 tablespoon sesame oil, set aside.
    4. In large nonstick skillet, heat 1 tablespoon peanut oil over medium heat. Add one-half of shallots and stir 10 seconds. Add lamb and cook, stirring occasionally until no longer pink (about 4 to 6 minutes.) Transfer to large bowl, keep warm.
    5. Wipe out skillet and add remaining 2 tablespoons peanut oil. Add remaining shallots and stir 10 seconds. Mix in noodles and reserved sauce, cooking 3 to 4 minutes or until sauce is absorbed. Add spinach, snow peas and carrots. Stir-fry 3 to 4 minutes or until spinach is just wilted. Pour over lamb. Add peanuts, toss and serve.

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