Name: Spicy lamb noodles
Total time: 20 min
Yield: 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

A frying pan filled dwith lamb, noodles, red pepper and green broccoli, on a blue background

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.