4 Servings 25 min Cook
18 Oz Lamb Cubes
2/3 Cup Soy Sauce
3 Medium Zucchini
1 Large Onions
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
3 Cup, pieces or slices Mushrooms
3 Large (7-1/4" to 8-/1/2" long) Carrots
2 Tbsp Olive Oil
1/4 Cup Waterr
2 Tbsp Water
Cube the lamb; put into bowl with the soy sauce and put in fridge to marinate.
Peel/cut zucchini into noodle-like strips
Chop onion, red pepper, yellow pepper, mushroom, and carrot, and set aside.
Heat 1 tbsp of the olive oil over medium heat in frying pan; cook and stir zucchini noodles in the hot oil for 1 minute, add 1/4 cup water and cook until zucchini is softened, 5-7 minutes, drain zucchini and set aside.
Add remaining 1 tbsp olive oil to frying pan, stir-fry the lamb in batches over high heat until well browned, set aside (cover with foil to keep warm)
Stirfry the carrot for 2 minutes, add 2 tbsp water and stir-fry for 1-2 minutes more until the carrot is tender, yet crisp.
Add the onion, red pepper, yellow pepper, and mushrooms, and stir-fry for a further 2 minutes.
Add the cooked zucchini noodles and any remaining soy sauce (marinade from the lamb) to the pan, let the mixture simmer for 1 minute before adding the cooked lamb.
Stir until all ingredients are well combined and heated through, serve and enjoy.
