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

b) Bring to the 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.