One Pan Hoisin Lamb Udon Stir-Fry
with Young Pea Pods, Mushrooms, Bell Pepper and Lime
- 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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Lime
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
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.
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.
a) Share the lamb and veg udon between your serving bowls.
b) Serve with any remaining lime wedges for squeezing over.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-umami hoisin sauce is a highlight for many, though some find the overall flavour quite rich or sweet; reducing the honey slightly can help balance it.
- Ease of prep: This is a genuinely quick and straightforward stir-fry that comes together in well under 30 minutes.
- Suggestions: Drain the lamb mince thoroughly after browning to reduce greasiness, and add the honey along with the hoisin and soy when making the sauce. To separate udon noodles easily, open the bag, let air in, then gently squeeze to loosen them before adding to the pan.
- Next-day meals: The dish is less enjoyable reheated, as the noodles and vegetables lose their texture; it is best eaten fresh.
- Portions: Several reviewers felt the portion was on the small side for two people, and some added an extra packet of udon noodles to make it more filling.
