Not So Sweet & Sour Lamb With Udon Noodles - Clean Eating

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces udon noodles (japanese wheat noodles)
• 2 teaspoons toasted sesame oil
• 3/4 cup unsweetened pineapple juice
• 1/4 cup water
• 2 tablespoons soy sauce, low-sodium
• 2 tablespoons rice vinegar
• 1 tablespoon agave nectar
• 12 ounces lean lamb loin, boneless, cut into 1/4-inch slices
• 1 1/2 tablespoons arrowroot
• 1 tablespoon safflower oil
• 1 small red pepper, diced into 3/4-inch pieces
• 1 small yellow pepper, diced into 3/4-inch pieces
• 1 small red onion, diced into 3/4-inch pieces
• 1/4 cup fresh pineapple, diced into 1/2-inch pieces
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 cook noodles according to package directions.
• 2 drain and return to pot.
• 3 toss with sesame oil, cover and set aside.
• 4 in a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
• 5 place lamb in a medium bowl and add juice mixture.
• 6 set aside for 10 minutes.
• 7 drain lamb, saving liquid.
• 8 set lamb aside.
• 9 stir arrowroot into juice mixture.
• 10 in a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
• 11 add pepper and stir-fry for 2 minutes.
• 12 add onion and salt, stir-fry for 1 minute.
• 13 add lamb and stir-fry for 3 minutes, or until lamb is cooked through and vegetables are tender-crisp.
• 14 add pineapple and juice mixture.
• 15 cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
• 16 serve stir-fry over noodles and sprinkle with cilantro.