
Spicy lamb noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
Method
- 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.