Cumin Spiced Teriyaki Lamb Noodles
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Cumin Spiced Teriyaki Lamb Noodles

Cumin Spiced Teriyaki Lamb Noodles

with Bell Pepper and Spring Onion

Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces.

Under 650 calories
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

200 grams

Lamb Mince

1 sachet(s)

Ground Cumin

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

150 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat15.2 g
of which saturates6.7 g
Carbohydrate81.7 g
of which sugars29.3 g
Protein31.8 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan



a) Boil a full kettle. 

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.


a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and sliced pepper. Cook until the mince is browned and the pepper is starting to soften, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.

c) Add the ground cumin and half the spring onion. Cook for 1 min more.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.


a) Meanwhile, pour the boiled water from your kettle into a medium saucepan with 0.5 tsp salt and bring back to the boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.


a) Add the garlic to the lamb.

b) Fry until fragrant, 1 min.


a) Pour the teriyaki sauce and water for the sauce (see pantry for amount) into the lamb. Bring to a simmer for 2-3 mins.

b) Add the cooked noodles and stir to combine.

c) Taste and season with salt and pepper if needed. 


a) Share the cumin lamb noodles between your bowls.

b) Scatter the remaining spring onion over the top.