Fragrant Turkey Noodle Stir-Fry

• Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
• Halve, peel and thinly slice the onion.
• Roughly chop the mushrooms.
• Quarter the lime.

• Place a large pan over high heat.
• Add the carrot and stir-fry, 2-3 mins.
• Reduce the heat to medium-high and add the mince, Thai spice, onion and mushrooms.
• Cook until browned, 8-10 mins. Use a spoon to break it up as it cooks. Drain excess fat if necessary.
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

NOTE: Swapping to turkey mince? Follow the recipe as written, replacing 'lamb' with 'turkey' where necessary.

• Add the lemongrass paste 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.

TIP: Add a splash more water if you feel it's too thick.

• 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 and season with salt, pepper and more lime juice if needed.