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Lamb Noodle Bowl Lamb Noodle Bowl

Lamb Noodle Bowl

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Preparation: 10 mins 
Cooking: 10 mins
  • 4 lamb leg steaks, trimmed and cut into thin slices
  • 1 teaspoon coconut oil
  • 6 tablespoons soy sauce
  • 2 large garlic cloves, crushed 
  • 3 tablespoons honey 
  • 1 tablespoon fresh ginger, grated  
  • 2 fresh chillies, deseeded and finely chopped 

For the noodles

  • 1 teaspoon coconut oil 
  • 1 red onion, peeled, cut in half and finely sliced  
  • 200g tender stem broccoli, trimmed and blanched 
  • 1 large carrot, peeled and grated 
  • 500g straight to wok rice noodles 

To serve 

  • 2 teaspoons sesame seeds
  • Heat the oil in a large wok over a high heat and fry the lamb slices for 3-4 minutes until brown.
  • Add the garlic, ginger, chilli, honey and soy sauce.  Stir for 2 minutes until the sauce thickens and cooks. Remove the lamb and sauce from the pan and set aside.
  • Heat a clean wok with the remaining oil over a moderately high heat and fry the onion until soft. Stir in broccoli, carrot and rice noodles then warm through for a few minutes. Return the lamb with the sauce to the pan and gently toss together.
  • Arrange the noodles into bowls, top with the lamb and drizzle with the sauce.
  • Garnish with salad leaves and sesame seeds before serving.

Recommend this recipe