One Pan Double Hoisin Lamb Udon Noodle Stir-Fry
with Tenderstem® Broccoli, Mushrooms, Bell Pepper and Sriracha
- 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.
Ingredients
1 unit(s)
Bell Pepper
80 grams
Tenderstem® Broccoli
400 grams
Lamb Mince
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
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
Utensils
Cooking Steps
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Cut the Tenderstem® broccoli into thirds.
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.
a) While the lamb fries, peel and grate the garlic (or use a garlic press).
b) Add the garlic and broccoli to the lamb.
c) Stir-fry until the veg has slightly softened, 3-4 mins.
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.
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.
a) Share the lamb and veg udon between your serving bowls.
b) Drizzle over the sriracha sauce to finish.
Customer reviews
Review summary
Updated on Oct 2026- Flavour: The lamb's strong flavour is the dominant note in this dish, which may not suit everyone; those who enjoy lamb found it enjoyable overall.
- Suggestions: If you find lamb too intense, consider using beef mince instead for a milder result.
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