Rice noodles with lamb and spinach | Women's Weekly Food
These noodles with lamb and spinach can be thrown together in minutes and be on the table soon after you arrive home from work. Quick, healthy and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 300 grams (9½ ounces) dried rice noodles
- 500 grams (1 pound) lamb fillets, sliced thinly
- 300 grams (9½ ounces) spinach, trimmed, shredded coarsely
- 2 cloves garlic, crushed
- 1/4 cup (60ml) kecap manis
- 1 tablespoon japanese soy sauce
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