4 Serves
35 Mins
Soak the rice noodles in boiling water for 5 minutes. Drain thoroughly, rinse with cold water, and set aside.
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Vitamin E
7 mg / 15 mgVitamin K
60 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
208 µg / 400 µgCalcium
218 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
224 mg / 420 mgPhosphorus
592 mg / 1,250 mgPotassium
1765 mg / 4,700 mgSodium
1935 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
13 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the cooking oil in a wok over medium-high heat. Add the ground lamb and stir-fry for 3 to 4 minutes until browned.
Add the mixed vegetables to the wok and continue stir-frying for another 3 to 4 minutes.
Stir in the bean sprouts, mixed nuts, horseradish, mustard, ginger, and salt or soy sauce to taste.
Add the prepared rice noodles and Hoisin sauce to the wok. Toss everything together and cook for an additional 2 minutes until piping hot.
Serve immediately, garnished with fresh coriander.
65
g90
g82
g
