Chilli Lamb Stir Fry
Serves 2, 11sp per serving
150g lean lamb leg steaks (cut into thin strips) (8sp)
300g fresh stir-fry vegetables
½ red chilli, deseeded and diced
3 tablespoons light soy sauce
2 x 150g Amoy straight to wok noodles
Heat wok or large non stick frying pan, add lamb & dry fry until brown all over. Add the veg, cilli and 3 tbsps water. Stir fry for 3-4 mins until veg tender.
Add soy sauce and noodles and heat through. Serve.
Use 200g prawns (1sp) or 550g chicken breast (2sp) instead of lamb