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

  18 oz or 510g

• Soy sauce

  Regular sodium, Shoyu

  ⅔ cup or 170g

• 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

  ¼ cup or 59g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Cube the lamb; put into bowl with the soy sauce and put in fridge to marinate.
2. Peel/cut zucchini into noodle-like strips
3. Chop onion, red pepper, yellow pepper, mushroom, and carrot, and set aside.
4. Heat 1 tbsp of the olive oil over medium heat in frying pan; cook and stir zucchini noodles in the hot oil for 1 minute, add 1/4 cup water and cook until zucchini is softened, 5-7 minutes, drain zucchini and set aside.
5. Add remaining 1 tbsp olive oil to frying pan, stir-fry the lamb in batches over high heat until well browned, set aside (cover with foil to keep warm)
6. Stirfry the carrot for 2 minutes, add 2 tbsp water and stir-fry for 1-2 minutes more until the carrot is tender, yet crisp.
7. Add the onion, red pepper, yellow pepper, and mushrooms, and stir-fry for a further 2 minutes.
8. Add the cooked zucchini noodles and any remaining soy sauce (marinade from the lamb) to the pan, let the mixture simmer for 1 minute before adding the cooked lamb.
9. Stir until all ingredients are well combined and heated through, serve and enjoy.

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