Asian American Lamb Noodle Salad with Peanuts

10 green onions (white and pale green parts only), chopped
3 tablespoons sesame oil, divided
3 tablespoons rice wine or apple juice
3 tablespoons soy sauce
3 tablespoons light brown sugar
2 tablespoons oyster sauce
1 teaspoon salt
1 pound American lamb shoulder, well trimmed and cut into 1/4-inch-thick bite-size pieces
3 tablespoons peanut oil, divided
3 shallots, thinly sliced, divided
6 ounces sweet potato noodles or (mung bean) cellophane noodles
3 to 5 cups baby spinach leaves
1/4 pound snow peas, strings removed
1 carrot, julienned and blanched
1/4 cup coarsely chopped roasted peanuts

In medium bowl, combine green onions, 2 tablespoons sesame oil, rice wine or apple juice, soy sauce, brown sugar, oyster sauce and salt. Remove 2 tablespoons and mix into lamb. Cover, refrigerate and marinate for 30 minutes. Reserve remaining sauce.

Prepare noodles according to package directions. Remove from heat, rinse, drain and toss with remaining 1 tablespoon sesame oil, set aside.

In large nonstick skillet, heat 1 tablespoon peanut oil over medium heat. Add one-half of shallots and stir 10 seconds. Add lamb and cook, stirring occasionally until no longer pink (about 4 to 6 minutes.) Transfer to large bowl, keep warm.

Wipe out skillet and add remaining 2 tablespoons peanut oil. Add remaining shallots and stir 10 seconds. Mix in noodles and reserved sauce, cooking 3 to 4 minutes or until sauce is absorbed. Add spinach, snow peas and carrots. Stir-fry 3 to 4 minutes or until spinach is just wilted. Pour over lamb. Add peanuts, toss and serve.

16 appetizer servings

Source: American Lamb Board/National Peanut Board