Speedy Lamb Ramen Noodles

Nutrition per serve

Ingredients

• 1pcs pak choy
• 2clov garlic
• 1pcs chicken-style stock cubes
• 60g char siu sauce
• 300g lamb mince
• 150g egg noodles
• 10g fried shallots
• 500ml (2 cups) boiling water
• 15ml soy sauce
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of water to the boil for the pak choy and noodles. Cut the pak choy into 4cm lengths. Crush or finely chop 2 garlic cloves. Crumble 1 stock cube* into a large heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Simmer broth
   Put the stock, half the char siu sauce, half the garlic and 1 tbs soy sauce in a small saucepan and bring to the boil. Reduce the heat to low and cook for 5 mins to develop the flavour. Taste, then season with salt and pepper. Remove the pan from the heat.
3. Step 3 — Cook lamb mince
   Meanwhile, heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the lamb mince and remaining garlic, breaking up the lumps with a spoon, for 4 mins or until browned. Season with salt and pepper. Add the remaining char siu sauce and 1 tbs water and cook, stirring, for 1-2 mins until cooked through. Remove the pan from the heat.
4. Step 4 — Cook pak choy and noodles
   Cook the pak choy in the pan of boiling water for 1 min or until just tender. Transfer to a bowl with a slotted spoon and return the water to the boil. Add the noodles to the boiling water and cook for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Serve up
   Divide the noodles among bowls. Ladle over the hot broth, then top with the lamb and pak choy. Scatter over the fried shallots and enjoy.
6. Step 6 — Make it yours
   If you have some on hand, fresh coriander leaves or sliced spring onion make great garnishes for Asian-style soups such as this. Or if you like to spice things up, scatter over dried chilli flakes or thinly sliced fresh chilli.

Allergens

Sojabohnen, Gluten, Wheat, Eier