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Lamb shreds with cellophane noodles

Yield: 4 Servings

Ingredients:

• 1/2 lb Leg of lamnb; boned
• 1 tb Soy sauce
• 1 Eggwhite
• 1/4 ts Hot pepper oil
• 1 ts Salt
• 1 ts Cornstarch
• 1 oz Cellophane noodles; dry
• 1 c Peanut oil plus 2 tb Slice lamb into thin matchlike shreds. Mix with egg white
• 1/2 the

Instructions:

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

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