MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Noodle Stirfry In Peanut Sauce
 Categories: Jewish, Indonesian, Noodles, Lamb, Sauces
      Yield: 4 Servings
 
           Peanut sauce:
    1/2    Onion; peeled, chopped fine
    1/2 c  Peanut oil
      1 tb Minced garlic
      1 lg Red chilli; seeded, chopped
      1 ts Belachan
      2 tb Indonesian soy sauce
      1    Lime; juice of
    1/4 c  Brown sugar
    375 g  Crunchy peanut butter
           Roasted and salted peanuts;
           - chopped
           Stir fry:
    300 g  Boneless lamb steaks; trimmed
    125 g  Egg noodles
      1 tb Indonesian soy sauce
      1 ts Minced fresh garlic
      1 ds Ground nutmeg
      2 tb Peanut oil
      2    Bok choy; washed, sliced
      1    Red pepper; cored, sliced
    1/2 c  Chicken stock
           GARNISH:
           Fresh mint; chopped
           Coriander (cilantro)
 
  Sauce:

  Cook the onion in the hot oil in a frying pan until softened. Add
  the garlic, chilli and blachan if using and cook a further 1-2
  minutes.
  
  Stir in the soy sauce, lime juice, brown sugar, peanut butter and
  crunchy peanuts. Once incorporated remove from the heat. Bottle and
  store in the refrigerator.
  
  Stir fry:

  Cook the egg noodles in boiling salted water. Drain and keep warm.
  Finely shred the lamb steaks and place in a bowl with the soy
  sauce, garlic and nutmeg and allow to stand for 10 minutes. Heat
  the oil in a non-stick frying pan and quickly cook the lamb over a
  high heat. Set aside. Add the vegetables to the hot pan and toss to
  cook. Add the lamb, noodles, 1/2 cup of the peanut sauce and the
  chicken stock and toss to mix. Serve garnished with chopped fresh
  mint and coriander if wished.

  From: Gabriella
 
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