• 3/4 lb. fillets of lean lamb, sliced
• 1-3/4 Tbs. chili sauce
• 1-3/4 Tbs. Hoisin sauce
• 1-3/4 Tbs. medium or sweet sherry
• 2 cloves garlic, sliced
• 3/4 lb. flat egg noodles
• 1-3/4 Tbs. oil
• 2-3/4 tsp. oil, extra
• 3/4 stalk broccoli, chopped
• 3/4 tsp. cornflour, blended with 1/3 cup water
• 1-3/4 Tbs. soy sauce or tamari
• 1-1/4 tsp. peanut butter

Combine first 5 ingredients in a bowl. Cover and refrigerate 1 hour. Place noodles in a bowl and cover with boiling water. Cook for 5 minutes and then drain. Heat half the oil in a heavy nonstick pan or wok over medium high heat. Add half the lamb mixture. Stir-fry until 6-8 minutes, or until browned all over. Remove from wok. Repeat with remaining oil and lamb. Heat extra oil in wok and add broccoli. Stir-fry 4 minutes, or until lightly cooked. Stir in cornflour mixture, soy sauce, and peanut butter. Stir until mixture boils and thickens. Add lamb and noodles and stir until heated through.

Per serving: calories 612, fat 23.0g, 34% calories from fat, cholesterol 146mg, protein 33.1g, carbohydrates 66.3g, fiber 3.0g, sugar 2.5g, sodium 604mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 4.0, Lean meat: 2.8, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chardonnay, Cabernet Sauvignon, or Burgundy.