Cellophane Noodles With Lamb & Tomato

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 lb lamb loin
• 1 teaspoon cornstarch
• 1 tablespoon low sodium soy sauce
• 2 pinches sugar
• 1 -2 pinch chili powder
• 5 ounces bean thread noodles
• 2 large tomatoes
• 2 garlic cloves
• 2 green onions
• 3 tablespoons oil
• 2 1/4 cups chicken stock
• salt

Recipe

• 1 cut lamb into bite-size pieces.
• 2 mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
• 3 add lamb to soy mix, stir well to coat lamb pieces, and marinate, covered in the fridge, for 15 minutes .
• 4 soak noodles in lukewarm water for 15 minutes.
• 5 prepare tomatoes: submerge in boiling water for 30 seconds.remove and rinse under cold water. peel, remove seeds, and chop.
• 6 peel and mince garlic and green onions.
• 7 heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
• 8 add lamb & stir-fry for 2 minute.
• 9 drain noodles & add to wok. add stock and tomatoes and stir well. bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
• 10 salt to taste after liquid has evaporated.