sweet and spicy lamb and napa cabbage stir-fry with spicy noodles

Ingredients

• Servings: 6
• 12 ounces dry chinese noodles
• 3 tablespoons soy sauce
• 3/4 cup sweet chili sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 3 tablespoons sesame oil
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 (1 pound) lamb loin, cut into 2-inch strips
• 2 tablespoons cooking oil
• 2 onions, cut into bite-size pieces
• 1/8 teaspoon crushed red pepper flakes
• 3 tablespoons sweet chili sauce
• 3 cups chopped napa cabbage
• 3/4 cup sliced celery
• 1 cup sliced carrots
• 3 red bell peppers, chopped
• 2 teaspoons cornstarch
• 1/4 cup cold water

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the chinese noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained chinese noodles and toss to coat; set aside
• whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the lamb and stir to coat. allow to marinate 5 minutes.
• heat the cooking oil in a wok or a large, deep skillet over medium-high heat. add the lamb, onions, and red pepper flakes to the oil; cook until the lamb is browned completely. stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. serve the stir-fry over the noodles.