Hoisin Lamb And Snow Pea Stir-fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 ounces uncooked rice noodles or 4 ounces rice
• 2 tablespoons low sodium soy sauce, divided
• 1 (1 lb) lamb tenderloin, trimmed and thinly sliced
• 3/4 cup reduced-sodium fat-free chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 4 teaspoons dark sesame oil, divided
• 3 cups snow peas, trimmed (about 1/2 pound)
• 1/2 cup sliced red bell pepper
• 1 tablespoon bottled ground fresh ginger
• 1 teaspoon bottled minced garlic
• 1/2 cup chopped green onion

Recipe

• 1 prepare rice noodles according to package directions, omitting salt and fat. drain and keep warm.
• 2 combine 1 tablespoon soy sauce and lamb, tossing to coat. set aside.
• 3 combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.
• 4 heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. add lamb mixture to pan; sauté 3 minutes or until browned. remove lamb from pan.
• 5 add remaining 1 teaspoon sesame oil to pan. stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. return lamb mixture to pan; stir in broth mixture.
• 6 simmer 2 minutes or until thick, stirring occasionally. remove from heat, and stir in green onions. serve lamb mixture over the noodles.