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Chinese Recipes

One Pan Hoisin Lamb Udon Stir-Fry

One Pan Hoisin Lamb Udon Stir-Fry

One Pan Hoisin Lamb Udon Stir-Fry

with Young Pea Pods, Mushrooms, Bell Pepper and Lime

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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.

Tags:

Calorie Smart

•High Protein

Allergens:

Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2080 kJ

Energy (kcal)497 kcal

Fat15.3 g

of which saturates6.5 g

Carbohydrate60.3 g

of which sugars26.6 g

Dietary Fibre6.9 g

Protein30.6 g

Salt2.91 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Garlic Press

Instructions

Prep the Pepper

1

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

Get Frying

2

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.

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

Sauce Time

4

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.

c) While the sauce simmers, cut the lime into wedges.

All Together Now

5

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.

Serve

6

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

b) Serve with any remaining lime wedges for squeezing over.

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