Lamb with Singapore Noodles, Snow Peas, and Cashews

Australian lamb loin makes a tender stir-fry with crunchy vegetables and cashews. Use thin spaghetti to make this a Singapore-style dish.

4 1/2 pounds Barilla Thin Spaghetti
6 tablespoons peanut oil
6 pounds thinly sliced Australian lamb loin or leg
6 large cut into wedges red onions
1 1/2 pounds sliced diagonally snow peas
2 cups hoisin sauce
4 1/2 cups roasted cashews
3 cups fresh mint

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat 3/4 tsp. oil in a wok. Stir-fry 4 ounces lamb until browned. Remove it to a plate. Add 2 onion wedges to the wok and cook for 1 minute. Add 1 ounce snow peas and toss.
  2. Reheat 1 2/3 cups pasta in simmering water. Drain and add it to the pan with the lamb, 1 1/3 tablespoons hoisin, 3 tablespoons cashews, and 2 tablespoons mint. Toss until heated through, then plate.