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Lamb Shreds with Vermicelli Noodles

Lamb Shreds with Vermicelli Noodles

Treat yourself and try this Lamb Shreds with Vermicelli Noodles. You deserve the best.
Ingredient:
1/2 lb Leg of lamb (boned) 1 tbsp Shiboritate Nama Soy Sauce 1 large Egg White 1/4 tsp LH Hot Sesame Oil 1 tsp Salt 1 tsp Hokuren Katakuri Ko Potato Starch 1 oz Orchids Bihon Vermicelli Rice Noodles 1 cup Peanut Oil (plus 2 tbsp)
Direction:
1. Slice lamb into thin match-like shreds. Mix with egg white, 1/2 the salt and the potato starch. Let stand 5 minutes. 2. Heat the 2 tbsp of peanut oil in a wok. Quickly stir-fry the lamb for about 2 minutes. Add the soy sauce and hot sesame oil. 3. Mix well and place on warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the vermicelli rice noodles for a second or two. Do not burn. 4. Drain on paper towels. Sprinkle with remaining salt and place at ends of lamb shreds.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings

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