Serves: 6
Total Calories: 388

6 cups , uncooked medium egg noodles
1/2 cup vegetable bouillon cube, broth
2 teaspoons cornstarch
3/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 teaspoons olive oil
1 pound boneless lean lamb sirloin
1 large onion halved, thinly sliced
1 pound fresh asparagus spears cut diagonally into 1 inch pieces
1 small red bell pepper cut into 2 inch strips

1. Cook noodles to desired doneness as directed on package. Drain cover to keep warm.

2. Meanwhile, in small bowl or jar with tight-fitting lid, combine broth, cornstarch, rosemary, salt and pepper blend or shake well. Set aside.

3. Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add lamb cook and stir 3 minutes. Add onion and asparagus cook and stir an additional 3 minutes or until onion is tender and lamb is no longer pink. Add bell pepper cook and stir 1 minute. Add broth mixture cook and stir until thickened. Serve lamb mixture over noodles.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 380 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 100 mg 33% * Sodium: 220 mg 9% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 4 g 16% * Sugars: 6 g * Protein: 23 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 4% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Vegetable, 1 1/2 Lean Meat, 1/2 Fat or 3 Carbohydrate, 1 Vegetable, 1 1/2 Lean Meat, 1/2 Fat

Nutritional Facts:

Serves: 6
Total Calories: 388
Calories from Fat: 29

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