Rice Noodles With Lamb Spinach And Peanuts

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 8 ounces rice noodles, dried thin
• 1 onion
• 10 ounces baby spinach leaves
• 4 ounces bean sprouts
• 3/4 cup chicken broth
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon pepper, freshly ground
• 1 tablespoon peanut oil
• 8 ounces ground lean lamb
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, peeled and pressed
• 1/3 cup roasted unsalted peanuts, chopped

Recipe

• 1 pour 2-1/2 to 3 cups boiling water in a bowl and add noodles. let stand until soft and pliable - about 5 to 15 minutes.
• 2 meanwhile peel and chop onion. rinse and drain spinach and bean sprouts. in a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce and pepper.
• 3 drain noodles and if desired, cut into shorter lengths with scissors.
• 4 heat wok over high heat and when hot, add oil and swirl to coat bottom. crumble lamb and add to wok and stir until lightly browned. add onion, ginger and garlic. stir often until onion begins to brown.
• 5 add spinach, noodles and broth mixture. mix until noodles are tender and hot, about 3 minutes. if too dry, add more broth by tablespoons until desired consistency.
• 6 add bean sprouts and peanuts; mix and add more soy sauce to taste.
• 7 pour into a wide serving bowl.