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Sweet Lamb Noodles

with Stir-Fried Veg and Lime

Tags:
Quick
Calorie Smart
Allergens:
Egg
Cereals containing gluten
Soya

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

1 unit(s)

Red Onion

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

200 grams

Lamb Mince

1 sachet(s)

Indonesian Style Spice Mix

120 grams

Sliced Mushrooms

1 unit(s)

Lime

15 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2405 kJ
Energy (kcal)575 kcal
Fat15.6 g
of which saturates6.9 g
Carbohydrate77.8 g
of which sugars24.8 g
Protein32 g
Salt5.65 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Kettle
Knife
Large Frying Pan
Sieve
Medium Saucepan

Instructions

1

a) Boil a full kettle.

b) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick. Halve, peel and thinly slice the red onion.

c) Heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry, 2-3 mins.

2

a) Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

3

a) Reduce the heat to medium-high and add the lamb mince, Indonesian style spice mix, sliced onion and mushrooms to the carrot pan and cook until browned, 8-10 mins.

b) Use a spoon to break it up 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. The mince is cooked when no longer pink in the middle.

4

a) Meanwhile, halve and cut the lime into wedges.

b) Add the garlic, ginger and lemongrass paste to the pan and stir-fry for 1-2 mins.

c) Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

5

a) Add the noodles to the pan and toss through the sauce.

b) Remove from the heat and add a good squeeze of lime juice. 

c) Taste, season with salt and pepper or add more lime juice if needed. Add a splash of water if your sauce is looking a little thick. 

6

a) Share your noodles between bowls.

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

Enjoy!