Rice noodles with hoisin lamb

Rice noodles with hoisin lamb

  • serves 2
  • A little effort

This quick, simple supper is ready in under 30 minutes, but is packed with flavour making it feel much more luxurious. It's also a great way to use up that jar of hoisin lurking in your cupboard. Serve with the chilli and cucumber salad to cut through the sweetness.



  • rice noodles 125g
  • lamb 6 cutlets, fat trimmed off
  • hoisin sauce 1 tbsp
  • cucumber ½
  • sesame oil 1 tsp
  • rice vinegar or white wine vinegar 1 tbsp
  • red chilli 1, shredded
  • mint leaves from a small bunch


  • Step 1

    Soak the rice noodles following the packet instructions then rinse with cold water and drain. Brush the lamb cutlets with the hoisin sauce. Cut the cucumber into ribbons using a peeler or sharp knife. Mix with the rice noodles and remaining ingredients. Grill the lamb for 3 minutes on each side or until cooked through but still pink. Serve with the noodles.

Nutritional Information

  • Kcals 489
  • Fat 22.4g
  • Saturates 10.6g
  • Carbs 55.7g
  • Protein 19.2g