Asian Lamb Stir-Fry

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 200g Chinese broccoli
• 1pcs carrot
• 20g roasted peanuts
• 1pcs spring onion
• 1pcs long red chilli
• 150g vermicelli noodles
• 50g oyster sauce
• 250g lamb mince
• 10g Chinese barbecue seasoning
• 15ml white vinegar
• 1ml sugar
• 15ml soy sauce
• 10ml honey
• 5ml neutral-flavoured oil

Method

1. Step 1 — Pickle cucumber
   Bring a medium saucepan of water to the boil for the noodles. Halve the cucumber lengthwise, then thickly slice on an angle. Put 1 tbs white vinegar, ¼ tsp sugar and a pinch of salt in a bowl. Add the cucumber and toss well to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Prep ingredients
   Thickly slice the Chinese broccoli, keeping the stems and leaves separate, then halve any thicker stems lengthwise. Halve the carrot lengthwise, then thinly slice. Coarsely chop the peanuts. Thinly slice the spring onion. Thinly slice the chilli, removing the seeds if less heat is desired (or omit the chilli, if you prefer).
3. Step 3 — Cook noodles and greens
   Cook the noodles in the pan of boiling water for 3 mins. Add the Chinese broccoli stems, return to the boil and cook for 3 mins. Add the Chinese broccoli leaves and cook for a further 1 min or until the noodles are tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Make honey oyster sauce
   Meanwhile, combine the oyster sauce, 1 tbs soy sauce and 2 tsp honey in a bowl.
5. Step 5 — Cook lamb and carrot
   Heat 1 tsp oil in a large deep frypan over high heat. Stir-fry the lamb mince and Chinese barbecue seasoning, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot and cook, stirring regularly, for 2 mins or until the carrot is slightly softened.
6. Step 6 — Get ready to serve
   Add the noodle mixture and honey oyster sauce to the lamb mixture. Cook, tossing, for 1-2 mins until well combined. Remove from the heat. Drain the cucumber. Divide the stir-fry among bowls. Scatter over the peanuts, spring onion and chilli. Serve with the pickled cucumber.

Allergens

Soy, Peanut, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites