Lamb and Rice Noodle Stir Fry

• baby sweetcorn4½ oz
• bean sprouts7 oz
• coriander freshly torn to garnish3 tablespoons
• iamb neck fillet1 lb
• clv garlic2
• mm piece ginger root and squeezed50
• creamed horseradish2 teaspoons
• hoi sin sauce4 tablespoons
• macadamia nuts1¾ oz
• mustard2 teaspoons
• bell pepper1
• rice noodles4½ oz
• soy sauce to season1
• spring onions8
• sunflower oil3 tablespoons

Instructions

1. 1

   Heat the wok on the floor of the roasting ovenuntil required.Soak the rice noodles in boiling water for 5 minutes.

2. 2

   Drain them and rinse thoroughly in cold water then leave until required.

3. 3

   Add the oil to the wok then stir fry the lamb on the boiling platefor 3 to 4 minutes until well browned.

4. 4

   Add all the vegetables except the bean sprouts.Continue stir frying for 3 to 4 minutes then add the bean sprouts nuts horseradish mustard ginger and salt or soy sauce to taste.Toss in the rice noodles with the hot sin sauce and cook for a further 12 minutes until everything is piping hot.

5. 5

   Serve immediatley garnished with the coriander.Noodles can be made from many different cereals and I have used the rice variety for this stir fry as they are very quick to cook and a little bit different.

6. 6

   Use the agaluxe wok or a heavy ground based wok for this recipe.