Fragrant Lamb Noodle Stir-Fry
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Fragrant Lamb Noodle Stir-Fry

with mushrooms, carrot and lime

Tags:
Family Friendly
•Quick
•Calorie Smart
Allergens:
Soya
•Wheat

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

1 unit(s)

Onion

240 grams

Irish Lamb Mince

2 sachet(s)

Thai Style Spice Mix

150 grams

Mushrooms

1 unit(s)

Lime

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

300 grams

Udon Noodles

(Contains Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2653 kJ
Energy (kcal)634 kcal
Fat24.4 g
of which saturates10.7 g
Carbohydrate71.4 g
of which sugars19.4 g
Dietary Fiber0 g
Protein33.5 g
Cholesterol0 mg
Salt4.21 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking Steps

1

Boil a large pot of salted water for the udon noodles. TIP: If you’re in a hurry you can boil the water in your kettle.
Add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop them sticking together.

2

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.

Halve, peel and thinly slice the  onion.

Roughly chop the mushrooms.

Quarter the Lime.

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

3

Reduce the heat of the pan to medium-high and add the lamb mince, Thai style spice mix, sliced onion and mushrooms. Cook until browned, 8-10 mins.

Use a spoon to break it up as it cooks. 

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.

4

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

Stir in the ketjap manis, soy sauce and 100ml water (per 2P). Simmer until thickened, 2-3 mins.

5

 Add the cooked noodles to the pan and toss through the sauce. Remove from the heat and add a good squeeze of lime juice. 

Taste, season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.

6

Share your lamb noodles between bowls.

Serve with any remaining lime wedges for squeezing over.