Lamb Shreds With Cellophane Noodles
chinese, lamb, main dish, pasta
1/2 lb leg of lamnb; boned
1 tablespoon soy sauce
1 eggwhite
1/4 teaspoon hot pepper oil
1 teaspoon salt
1 teaspoon cornstarch
1 oz cellophane noodles; dry
1 cup peanut oil plus 2 tb
Slice lamb into thin matchlike shreds. Mix with egg white, 1/2 the salt and the cornstarch. Let stand 5 minutes. Heat the 2 tb of peanut oil in a skillet or wok. Quickly stir-fry the lamb for about 2 minutes. Add the soy sauce and pepper oil. Mix well and place on warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the cellophane noodles for a second or two. Do not burn. Drain on paper towels. Sprinkle with remaining salt ad place at ends of lamb shreds.
Formatted by Lisa Crawford, 4/6/96
Yield: 4 servings