Lamb Peanut Noodle Salad Recipe

Lamb Noodle Salad with Peanut Delicious recipe

Ingredients:

• 10 green onions (white and pale green part only), chopped 
• 3 tablespoons of sesame oil, divided 
• 3 tablespoons rice wine or Apple juice 
• 3 tablespoons soy sauce 
• 3 tablespoons light brown sugar 
• 2 tablespoons salsa oyster 
• 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 of sweet potatoes or pasta (mung beans), cellophane noodles 
• 3-5 cups baby spinach leaves 
• 1 / 4 pounds peas, strings removed 
• 1 carrot, julienned and blanched 
• 1 / 4 cup roasted peanuts, coarsely chopped

Preparation:

1. Prep Time: 25 minutes | Marinate Time: 30 minutes | Cooking time: 18 minutes
2. In a 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 with the lamb. Cover, refrigerate and marinate for 30 minutes. Reserve remaining sauce.
3. Prepare noodles according to package directions. Remove from heat, rinse, drain and mix with remaining sesame oil 1 tablespoon, set aside.
4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium heat. Add half the shallots and stir 10 seconds. Add lamb and cook, stirring, until no longer pink (about 4-6 minutes.) Transfer to a bowl and keep warm.
5. Clean the pan and add the remaining 2 tablespoons of peanut oil. Add the shallot and stir 10 seconds left. Stir in noodles and reserved sauce, cook for 3-4 minutes or until sauce is absorbed. Add, spinach, snow peas and carrots. Bake 3-4 minutes or until spinach is now. Pour over lamb. Add peanuts, toss and serve.