Make these speedy harissa noodles then check out our pork biang biang noodles, kimchi noodles more easy noodles recipes.


  • 2 nests egg noodles
  • 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 red pepper, finely sliced
  • 150g long-stemmed broccoli, trimmed and cut into bite-size pieces
  • 2 garlic cloves
  • 200g left-over roast lamb, sliced
  • 1-2 tbsp harissa
  • 1 tbsp runny honey
  • 1 tbsp dark soy sauce
  • ½ a small bunch coriander, leaves picked
  • 4 spring onions, sliced


  • STEP 1

    Cook the noodles in a pan of boiling salted water for 1-2 minutes or until just tender. Drain, reserving 100ml of the water.

  • STEP 2

    Heat the oil in a wok over a high heat and fry the onion for 5 minutes until light golden. Add the pepper and broccoli, and fry for 5-6 minutes or until tender, adding a splash of the reserved water for the final 2 minutes to steam the broccoli.

  • STEP 3

    Once the water has evaporated, stir in the garlic, fry for 1 minute, then add the lamb, stir-frying for 2-3 minutes or until piping hot. Add the harissa, honey, soy and noodles. Toss everything for a minute, adding a splash of the reserved water to loosen the sauce and coat the noodles. Top with the coriander and spring onions.

Check out more of our left-over lamb recipes

Greek Lamb Meatballs Recipe with Feta and Tomato


Anna Glover profile
Anna GloverSenior food editor

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