Easy Sticky Chilli Lamb

Nutrition per serve

Ingredients

• 1clove garlic
• 100g snow peas
• 1pcs carrot
• 2pcs spring onion
• 250g lamb mince
• 30g Korean chilli paste
• 40g kecap manis
• 150g vermicelli noodles
• 20g roasted peanuts
• 15ml soy sauce
• 23ml neutral-flavoured oil
• 15ml white vinegar

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the noodles. Crush or finely chop the garlic. Trim the stems from the snow peas, removing the strings from one side, then thinly slice lengthwise. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onions.
2. Step 2 — Cook lamb mince
   Heat a medium frypan over medium-high heat. Cook the lamb mince, garlic, 3 tsp chilli paste* and 1 tsp soy sauce, breaking up the lumps with a spoon, for 8 mins or until the mince is well browned and crisp. Add the kecap manis and 2 tsp water and cook, stirring, for 30 secs or until glazed and sticky. Remove the pan from the heat.
3. Step 3 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 6 mins.
4. Step 4 — Blanch vegetables
   Add the snow peas and carrot to the noodles (if your carrot is grated, don't blanch it – just add it to the dressing with the noodle mixture in Step 6). Cook for a further 1 min or until the noodles are tender. Drain, then rinse under cold water to prevent the noodles from sticking.
5. Step 5 — Make dressing
   Whisk 1½ tbs oil, 3 tsp white vinegar and 3 tsp soy sauce in a large bowl.
6. Step 6 — Get ready to serve
   Coarsely chop the peanuts. Add the noodle-vegetable mixture, spring onion and peanuts to the dressing and toss to combine. Divide the noodle salad and lamb among bowls to serve.

Allergens

Soy, Gluten, Wheat, Sulphites, Peanut