Lamb shreds with cellophane noodles

Yield: 4 Servings

Measure Ingredient
½ pounds Leg of lamnb; boned
1 tablespoon Soy sauce
1 \N Eggwhite
¼ teaspoon Hot pepper oil
1 teaspoon Salt
1 teaspoon Cornstarch
1 ounce Cellophane noodles; dry
1 cup Peanut oil plus 2 tb

Slice lamb into thin matchlike shreds. Mix with egg white, ½ the salt and the cornstarch. Let stand 5 minutes. Heat the 2 tb of peanut oil in a skillet or wok. Quickly stir-fry the lamb for about 2 minutes. Add the soy sauce and pepper oil. Mix well and place on warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the cellophane noodles for a second or two. Do not burn. Drain on paper towels. Sprinkle with remaining salt ad place at ends of lamb shreds.

Formatted by Lisa Crawford, 4/6/96

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