Fragrant Lamb Noodle Stir-Fry
with Mushrooms, Carrot and Lime
- Egg
- Cereals containing gluten
- Soya
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Fragrant Lamb Noodle Stir-Fry is spiced with lemongrass and Indonesian spices. It's perfect for a balanced lifestyle too. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Red Onion
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
200 grams
Lamb Mince
1 sachet(s)
Indonesian Style Spice Mix
120 grams
Sliced Mushrooms
1 unit(s)
Lime
15 grams
Ginger, Garlic & Lemongrass Puree
50 grams
Ketjap Manis
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.
c) Halve, peel and thinly slice the red onion.
d) Heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry, 2-3 mins.
a) Meanwhile, pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a 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) Reduce the heat of the frying pan to medium-high and add the lamb mince, Indonesian style spice mix, sliced onion and mushrooms. Cook until browned, 8-10 mins.
b) Use a spoon to break it up as it cooks, then drain and discard any excess fat. 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, halve and cut the lime into wedges.
b) Add the garlic, ginger and lemongrass puree to the pan and stir-fry for 1-2 mins.
c) Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
a) Add the cooked noodles to the pan and toss through the sauce.
b) Remove from the heat and add a good squeeze of lime juice.
c) Taste, season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.
a) Share your lamb noodles between bowls.
b) Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious, fragrant blend of Indonesian spices and lemongrass, though some found it a bit sweet.
- Ease of prep: Quick and easy to prepare, with clear instructions that even novice cooks could follow.
- Suggestions: Consider draining excess fat from the lamb mince; some preferred using lamb pieces instead of mince for better texture.
- Next-day meals: Several noted it reheated well, with some saying the flavours improved the next day.
- Portions: Some found it generously sized with leftovers, while others wished for more meat or vegetables.
- Vegetables: Try adding extra vegetables like broccoli or green beans to bulk up the dish and balance flavours.
