Noodles with lamb -Chinese food and natural health for September 02 2014

Noodles with lamb

Ingredients for noodles with lamb/ 6 people

1 kg boneless lamb shoulder
of

500g udon noodles

3
cloves of garlic

150g pet sai

2
shallots

2
tablespoons of peanut butter

1
tablespoon soy sauce

1
handful of roasted peanuts kind coarsely chopped

3
green onions, chopped

Sunflower
oil

For
the marinade:

2
heaping tablespoons of Hoi Sin sauce

2
tablespoons rice wine Shiaoxing (or sherry vinegar)

2
tablespoons sesame oil coffee

1
teaspoon honey forest

1
tablespoon soy sauce

½
teaspoon ground black pepper

achievement

Difficulty
easy

Preparation
30 mins

Baking
16 mn

Rest
2 h

Total
time 2 h 46 min

PREPARATION noodles with lamb

1
Expand the meat into cubes of size pieces, taking care to remove the excess
fat. Peel and crush the garlic. In a large bowl, place the meat, add the
crushed garlic and all the marinade ingredients. Mix well, cover with plastic
wrap and place in the fridge for 2-3 hours.

2
Cook the udon noodles with 1 tablespoon oil in a large coffee volume of boiling
water for 8 minutes. Drain and set aside.

3
Detail sheets pet sai into small strips and blanch for 5 minutes in a pot of
boiling water, drain and set aside. Peel the shallots and slice them thinly.

4 In a wok, heat 2
tablespoons of oil and fry the shallots until they begin to melt, then remove
the meat with the marinade and stir-fry over high heat for 3 minutes. Then stir
the peanut paste, stir to melt and 2 minutes add the chopped sai pet. Continue
to cook over high heat, stirring, for 2 minutes. Add the noodles and soy sauce
to the wok, stir well, and finish cooking after 2 minutes.

Finally

Serve
hot with a sprinkling of peanuts and green onions.

Ingredients
for Berry
Soup (Sioux) Recipe

1-1/2 l Chuck steak; 1 thick

Boned
and trimed; of excess

-fat

Or
optional buffalo

3
tb Peanut oil

1
md White onion; peeled and

-sliced

2 c Beef stock

1 c Fresh blackberries

1
tb Light honey

Salt;
to taste

Berry Soup (Sioux)
Preparation

Broil
or grill the meat until browned on both sides, allow to cool. In a Dutch oven,
heat the oil and brown the onions. Cut the meat into bite-sized pieces and add
to the pot. Add the blackberries and enough beef stock to barely cover the
meat. Stir in the honey and simmer the meat, covered, until it is very tender,
about 1 hour. If the berries are too tart, add honey to taste, add salt and
serve in bowls.

Ingredients for Coco-Carmel Toast Recipe

-CYGNUS, HCPM52C & C.MINEAH

2 tb Brown sugar

2 tb Flaked coconut

1 tb Soft butter or margarine

4 sl White, whole wheat, or

-raisin bread

Coco-Carmel Toast Preparation

1. Heat oven to 325 degrees. 2. Mix brown sugar, flaked coconut, and soft butter in bowl. 3. Toast slices of bread. Spread with the brown sugar mixture. Place on ungreased cookie sheet. 4. Bake in 325 degree oven for 10 minutes.