|Bamboo shoots||5 Ounce|
|Peanut oil||2 Tablespoon|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Soy sauce||1 Tablespoon|
|Oil||2 Cup (32 tbs)|
Cut the lamb into thin slices and the bamboo shoot into thin strips.
Cut the onion into eighths and the carrot into wedges.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice; discard the stalks.
Heat the oil in a saucepan and fry the meat until it changes colour.
Pour off the excess oil and add the prepared vegetables, salt, stock, soy sauce, sugar and cornflour (cornstarch).
Bring to the boil and simmer, stirring constantly, for 5 minutes.
Loosen the transparent noodles and deep fry in hot oil until they puff up, in about 15 seconds.
Drain well on absorbent kitchen paper.
Serve the lamb mixture on a heated serving plate, topped with the noodles.