Ingredients
13 1/2
oz. (6 cups) uncooked medium egg noodles
1/2
cup vegetable broth
2
teaspoons cornstarch
3/4
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper
2
teaspoons olive oil
1
lb. boneless lean lamb sirloin or round steak, cut into thin strips
1
large onion, halved, thinly sliced
1
lb. fresh asparagus spears, cut diagonally into 1-inch pieces
1
small red bell pepper, cut into 2x1/4x1/4-inch strips
Preparation
Cook noodles to desired doneness as directed on package.
Meanwhile, in small bowl or jar with tight-fitting lid, combine broth, cornstarch, rosemary, salt and pepper; blend or shake well. Set aside.
Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add lamb; cook and stir 3 minutes. Add onion and asparagus; cook and stir an additional 3 minutes or until onion is tender and lamb is no longer pink. Add bell pepper; cook and stir 1 minute. Add broth mixture; cook and stir until thickened.
Drain noodles. Serve lamb mixture over noodles.
