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Lamb Shreds with Vermicelli Noodles

1/2  lb Leg of lamb (boned)  
1  tbsp Shiboritate Nama Soy Sauce  
1  large Egg White  
1/4  tsp LH Hot Sesame Oil   
1  tsp Salt  
1  tsp Hokuren Katakuri Ko Potato Starch  
1  oz Orchids Bihon Vermicelli Rice Noodles  
1  cup Peanut Oil (plus 2 tbsp)  
Lamb Shreds with Vermicelli Noodles
1. Slice lamb into thin match-like shreds. Mix with egg white, 1/2 the salt and the potato starch. Let stand 5 minutes.
2. Heat the 2 tbsp of peanut oil in a wok. Quickly stir-fry the lamb for about 2 minutes. Add the soy sauce and hot sesame oil.
3. Mix well and place on warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the vermicelli rice noodles for a second or two. Do not burn.
4. Drain on paper towels. Sprinkle with remaining salt and place at ends of lamb shreds.
4 Servings

Treat yourself and try this Lamb Shreds with Vermicelli Noodles. You deserve the best.
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