The quantities provided above are averages only.
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)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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.
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.
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.
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.
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.
Share your lamb noodles between bowls.
Serve with any remaining lime wedges for squeezing over.