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Soy & Redcurrant Lamb Stir-Fry

Soy & Redcurrant Lamb Stir-Fry

with Noodles and Roasted Broccoli

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We love a good Lamb Stir Fry with Noodles and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:EggCereals containing GlutenSoya

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 unit(s)


1 unit(s)


1 piece


2 unit(s)

Garlic Clove

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 pot(s)

Redcurrant Jelly

1 unit(s)


200 grams

Lamb Strips

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1573 kJ
Energy (kcal)376 kcal
Fat2.0 g
of which saturates1.0 g
Carbohydrate71 g
of which sugars20.0 g
Protein17 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt for the noodles. Chop the broccoli into florets (like small trees!). Lay them on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat, then roast on the top shelf of your oven until crispy, 15-20 mins. Once roasted, remove from the oven and leave to the side.


Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into half moons.


Place the noodles into the pan of boiling water, stir to separate and cook for 4 mins. Once cooked, drain in a sieve and pop back into the pan. Drizzle with oil and mix through to stop them sticking together. Set aside.


Heat a drizzle of oil in a frying pan on high heat. When hot, add the lamb strips and a pinch of salt and pepper. Stir-fry until browned on the outside, 4-5 mins. Once browned, remove the strips to a bowl. Put the pan back on the heat and turn the heat to medium-high. Add the onion and carrot along with another drizzle of oil if needed, and a pinch of salt and pepper. Stir-fry until the onion and carrot have softened, 5 mins.


Add the ginger and garlic to the pan and stir-fry for 1 minute, then add lamb strips back into the pan and remove the pan from the heat. Add the redcurrant jelly and the soy sauce along with 1 tbsp of water per person. Stir together to dissolve the jelly, then add the roasted broccoli and noodles into the pan and toss everything together. IMPORTANT: The lamb strips are cooked when they are no longer pink in the middle.


Pop back on the heat and warm everything through until piping hot, about 2 mins. Remove from the heat. Taste and add more salt and pepper if you feel it needs it. Serve in bowls. Enjoy!