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Mandarin Lamb with Oriental Noodles


      1 tablespoon oil
      2 cloves garlic cloves, minced
      1 pound leg of lambs, cut in 1/8-inch strips
      3 ounces Oriental noodles, beef flavor
      1 small zucchini or yellow squash, cut in half, bias sliced
      1 carrot, thinly bias sliced
      1/2 red bell pepper, cut in 1/8-inch strips
      2 celery stalks, thinly bias sliced
      1/4 cup sweet and sour sauce, bottled
      1/2 cup mandarin orange sections
      1/4 cup almonds, coarsely chopped, for topping, (optional)


    Heat oil and garlic to medium-high heat in large skillet or wok. Add lamb and stir fry about 3 minutes or until no longer pink; remove from skillet and set aside. Break up noodles, and place noodles, 1 cup water, flavor packet and vegetables in skillet. Bring to a boil; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are crisp tender. Stir in cooked lamb, sweet and sour sauce, and oranges. Heat through. Top with almonds or peanuts to serve.

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