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Crispy lamb noodles


Serves: 4
timePrep time: 30 mins
timeTotal time:
Crispy lamb noodles
Recipe photograph by Rob Streeter

Crispy lamb noodles

This delicious noodle dish only uses a small amount of meat as a flavouring instead of making it the main element of the meal, cutting down on fat and calories

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
430Kcal
Fat
18gr
Saturates
5gr
Carbs
38gr
Sugars
5gr
Fibre
9gr
Protein
25gr
Salt
1.6gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 1 tbsp sesame oil, plus extra to serve (optional)
  • 250g lamb mince
  • 3 nests medium egg noodles
  • 1 broccoli head, cut into medium florets, stalk sliced
  • 2 tbsp soy sauce, plus extra to serve (optional)
  • 1 tsp chilli flakes
  • 2 tbsp sesame seeds
  • 3 garlic cloves, finely chopped
  • a large thumb- sized piece root ginger, finely chopped
  • 6 spring onions, thinly sliced
  • 300g pak choi, leaves separated

Step by step

  1. Heat half the sesame oil in a large frying pan or wok over a high heat. Add the lamb mince and use a wooden spoon to break the meat down into smaller pieces. Fry for 6-8 minutes until really crisp, stirring occasionally.
  2. Meanwhile, bring a pan of salted water to the boil. Drop in the egg noodles and broccoli florets. Bring back to the boil and cook for 3 minutes, then drain and set aside.
  3. Mix the soy sauce, chilli flakes and sesame seeds into the crispy mince, then transfer to a bowl using a slotted spoon, and put the pan back on the heat. There’s no need to clean the pan as the bits all add flavour.
  4. Heat the remaining sesame oil and add the garlic, ginger, most of the spring onions, the broccoli stalks and pak choi. Stir-fry for 2 minutes until the pak choi has started to wilt, then tip the cooked noodles, broccoli florets and crispy mince into the pan. Give everything a good stir to mix and heat through. Serve topped with the remaining spring onions. Drizzle with extra soy and a few drops of sesame oil at the table, if you like.
    Tip
    Make it vegan
    Replace the mince with marinated tofu pieces, fried for 5 minutes, and use egg-free noodles (eg wholewheat or rice).

    Slim it down
    Swap the lamb mince for 5% fat pork mince, and add 1 tsp of Chinese 5-spice for extra flavour.

    Bulk it up
    Use a 500g pack of lamb mince.

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