Asian Vermicelli Salad With Sliced Lamb

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces vermicelli
• 1/2 teaspoon vegetable oil
• 4 ounces lamb loin
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 3 carrots, julienned
• 4 stalks celery, julienned
• 2 teaspoons sesame oil
• 1/4 teaspoon salt
• 2 tablespoons rice vinegar
• 1 teaspoon dry sherry
• ground black pepper, to taste
• tabasco sauce, to taste

Recipe

• 1 trim lamb loin of fat, pound flat and slice into thin strips.
• 2 break the vermicelli into 2" threads and drop into 3 quarts boiling water with 1-1/2 teaspoons salt; cook until al dente.
• 3 while the pasta cooks, heat the oil in a wok or large skillet over medium high heat.
• 4 stir fry the lamb strips in the oil for 2 minutes.
• 5 add the garlic and ginger and cook for 30 seconds, stirring constantly to keep it from burning.
• 6 add the carrots and the celery and stir fry for 2 minutes more.
• 7 drain the pasta and toss it in a large bowl with the lamb mixture.
• 8 drizzle the sesame oil over the pasta , then sprinkle with the 1/4 teaspoon salt, pepper and tabasco and toss thoroughly.
• 9 pour the vinegar and sherry over the salad and toss again.
• 10 serve the salad at room temperature or chilled.