Lamb Stir-Fry with Zucchini Noodles

Ingredients

• Lamb cubes

  Domestic, for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, raw

  16 oz or 454g

• Soy sauce

  Made from soy (tamari)

  ⅔ cup or 192g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Carrots

  Raw

  3 large or 216g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Water

  Plain, clean water

  6 tbsp or 89g

Directions

1. Cube the lamb and marinate in soy sauce in the fridge.
2. Spiralize or peel zucchini into noodle-like strips. Chop the onion, red pepper, yellow pepper, mushrooms, and carrots, then set aside.
3. Heat half of the olive oil over medium heat in a frying pan. Add zucchini noodles and cook for 1 minute, two-thirds of the water, and cook until softened, 5-7 minutes. Drain and set aside.
4. Add the remaining olive oil to the pan, stir-fry the lamb in batches over high heat until well browned. Set aside and cover with foil to keep warm.
5. Stir-fry the carrots for 2 minutes, add remaining water, and continue stir-frying for 1-2 minutes until tender yet crisp.
6. Add the onion, red pepper, yellow pepper, and mushrooms, and stir-fry for another 2 minutes.
7. Add the cooked zucchini noodles and any remaining soy sauce from the lamb marinade to the pan, simmer for 1 minute before adding the cooked lamb.
8. Stir until all ingredients are well combined and heated through. Serve and enjoy.

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