One Pan Hoisin Lamb Udon Stir-Fry

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the lamb mince, mushrooms and sliced pepper. Cook until the mince has browned and the veg has softened, 6-8 mins. 

c) 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.

a) While the lamb fries, peel and grate the garlic (or use a garlic press).

b) Add the garlic and young pea pods to the lamb.

c) Fry until the veg has slightly softened, 2-3 mins.

a) Stir the hoisin sauce, soy and water for the sauce (see pantry for amount) into the mince.

b) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) While the sauce simmers, cut the lime into wedges.

a) Add the udon noodles to the mince and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

b) Add a good squeeze of lime juice to the noodles and stir to combine.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.