Recipe - Salad Of Lamb Fillet With Crisp Vegetables And Herbs

6 One half ounce Dry cellophane noodles
1 tablespoon Chili oil
1 Clove garlic; chopped
1 pound Tender lamb strips
5 ounce Snow peas; shredded
One half Red capsicum; cut or sliced up
3 tablespoon Soy sauce
2 tablespoon Sweet chili sauce
One fourth cup Coriander leaves
One half 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 capsicum 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.

Converted by MC_Buster.

Per serving: 113 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g
Protein; 20g Carbohydrate; 0mg Cholesterol; 3107mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0070

Converted by MM_Buster v2.0n.