Lamb and Leek Stir Fry

1 lb. lean lamb stir-fry strips

3 asst. color peppers

2 leeks

1 sweet onion

1/2 lb. egg noodles

4-5 scallions, sliced into 2” pieces

1 Tbsp coriander, chopped

1 Tbsp soy sauce

1 Tbsp olive oil

1 Tbsp sesame seeds, toasted *

Marinade:
2 cloves garlic, crushed

1 thumb size ginger, peeled and minced

2 Tbls. Dark soy sauce

1 Tbsp rice wine vineger

1 Tbsp sesame seed oil

1 Tbsp corn starch

Combine the marinade ingredients in a bowl. Add in the lamb strips and leave to marinate for 30 minutes while you prepare the vegetables and noodles.

Thinly slice the red peppers, leeks and onion and set aside. Cook the noodles as per packed instructions. When they are cooked add in the scallions, coriander and soy sauce and stir well to combine.

Heat a little oil in a wok or frying pan and stir-fry the peppers, leeks and onion for a couple of minutes. Remove to a plate and keep warm while you cook the lamb. Add a little more oil to pan and when it is very hot stir-fry the lamb in batches. As it cooks remove it to a plate and keep warm.

Return the vegetables and lamb to the wok and mix well together. Remove to a serving dish and sprinkle over the sesame seeds. Serve immediately with the noodles.

* To toast sesame seeds: Heat a small dry pan over low heat. Add sesame seeds and stir constantly until golden. This will only take about 2 minutes. Transfer to a small bowl and let cool.