Name: Rice noodles with lamb and spinach
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 gram (9½ ounces) dried rice noodles; 500 gram (1 pound) lamb fillets, sliced thinly; 300 gram (9½ ounces) spinach, trimmed, shredded coarsely; 2 clove garlic, crushed; 1/4 cup (60ml) kecap manis; 1 tablespoon japanese soy sauce

Rice noodles with lamb and spinach

These noodles with lamb and spinach can be thrown together in minutes and be on the table soon after you arrive home from work. Quick, healthy and delicious.

Ingredients

300 gram (9½ ounces) dried rice noodles

500 gram (1 pound) lamb fillets, sliced thinly

300 gram (9½ ounces) spinach, trimmed, shredded coarsely

2 clove garlic, crushed

1/4 cup (60ml) kecap manis

1 tablespoon japanese soy sauce

Method

1.Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.

2.Heat oiled wok; stir-fry lamb, in batches, until browned, remove lamb from wok.

3.Reheat wok; stir-fry spinach and garlic until spinach wilts. Return lamb to wok with noodles and sauces; stir-fry until hot.

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Ingredients

Method

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