Lamb And Spinach Noodles - cooking recipe

Ingredients

10.5 oz dried rice noodles
18 oz lamb fillets, thinly sliced
10.5 oz spinach, roughly shredded
2 cloves garlic, minced
1/4 cup kecap manis
1 tbsp Japanese soy sauce

Preparation

Place noodles in a large heatproof bowl. Cover with boiling water then let stand until tender. Drain.
Oil a wok and place over medium-high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add spinach and garlic to wok and stir-fry until spinach wilts. Return lamb to wok along with noodles and kecap manis and soy sauce. Stir-fry until hot.