One Pan Hoisin Lamb Udon Noodle Stir-Fry
with Young Pea Pods, Mushrooms, Bell Pepper and Sriracha
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
200 grams
Lamb Mince
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
80 grams
Young Pea Pods
90 grams
Hoisin Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
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 young pea pods to the lamb.
c) Stir-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.
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.
Enjoy!
