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One Pan Double Hoisin Lamb Udon Noodle Stir-Fry

One Pan Double Hoisin Lamb Udon Noodle Stir-Fry

with Tenderstem Broccoli, Mushrooms, Bell Pepper and Sriracha

Lily StevensUpdated on August 21, 2026

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Calories

:

702 kcal

Protein

:

49.9g protein

Total

:

25 minutes

Difficulty

:

Easy

High Protein

Allergens:

Soya
Wheat
Cereals containing gluten

Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Here, we're using it as a sauce for lamb, veg and udon noodles in a quick stir-fry that's ready in less than 25 minutes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

400 grams

Lamb Mince

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

80 grams

Tenderstem® Broccoli

90 grams

Hoisin Sauce

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

16 milliliter(s)

Sriracha Sauce

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutrition Values

Energy (kJ)2938 kJ

Energy (kcal)702 kcal

Fat28.7 g

of which saturates12.8 g

Carbohydrate62.9 g

of which sugars27.9 g

Dietary Fibre7.5 g

Protein49.9 g

Salt3.9 g

Potassium541.7 mg

Calcium28.2 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Garlic Press

Cooking Steps

Prep the Pepper

1

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

Get Frying

2

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

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.

Add the Veg

3

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) Stir-fry until the veg has slightly softened, 2-3 mins.

Sauce Time

4

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

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

All Together Now

5

a) Mix the udon noodles into the mince, using a fork to gently separate them. Cook until warmed through, 2-3 mins.

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

Serve

6

a) Share the lamb and veg udon between your serving bowls.

b) Drizzle over the sriracha sauce to finish.

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