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Fragrant Lamb Noodle Stir-Fry
Fragrant Lamb Noodle Stir-Fry

Fragrant Lamb Noodle Stir-Fry

with Mushrooms, Carrot and Lime

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.

Tags:
Calorie Smart
High Protein
Allergens:
Wheat
Cereals containing gluten
Egg
Soya

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

1 unit(s)

Red Onion

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

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)

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2419 kJ
Energy (kcal)578 kcal
Fat15.6 g
of which saturates6.9 g
Carbohydrate78.5 g
of which sugars24.6 g
Dietary Fibre7 g
Protein31.4 g
Salt4.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Kettle
Sieve
Medium Saucepan

Instructions

Get Frying
1

a) Boil a full kettle.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm 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.

Cook the Noodles
2

a) Meanwhile, pour the boiled water into a medium saucepan with ½ 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.

Build your Stir-Fry
3

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 up the mince 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.

Flavour Town
4

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.

Finishing Touches
5

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.

Serve Up
6

a) Share your lamb noodles between bowls.

b) Serve with any remaining lime wedges for squeezing over.

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