Spicy Lamb Noodles

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1pcs carrot
• 150g green beans
• 200g cabbage
• 1pcs lime
• 40g kecap manis
• 20g sambal oelek
• 250g lamb mince
• 10g Malaysian mild curry powder
• 150g egg noodles
• 23ml white vinegar
• 15ml soy sauce
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Halve the carrot lengthwise and thinly slice on an angle. Trim the beans and cut into thirds. Cut the cabbage into 2cm chunks. Cut the lime into wedges.
2. Step 2 — Make sauce
   Bring a medium saucepan of water to the boil for the noodles. Combine the kecap manis, 1½ tsp sambal oelek* (reduce for less of a chilli-kick), 1½ tbs white vinegar, 1 tbs soy sauce and 1 tbs water in a bowl.
3. Step 3 — Cook lamb mixture
   Heat 1 tsp oil in a large deep frypan over high heat. Cook the onion, stirring occasionally, for 2-3 mins until softened. Cook the lamb mince, breaking up the lumps with a spoon, for 5-6 mins until browned. Add the garlic and half the curry powder* and cook, stirring, for 1 min or until fragrant. Remove from the pan and wipe the pan clean.
4. Step 4 — Stir-fry vegetables
   Heat 1 tsp oil in the same pan over high heat. Stir-fry the carrot, beans and cabbage for 3-4 mins until beginning to soften (you can add a splash of water while stir-frying the vegetables to create steam to ensure they cook without burning or the need for more oil).
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Return the lamb mixture to the vegetables, add the sauce and cook, stirring, for 1-2 mins until the vegetables are tender. Add the noodles and cook, stirring, until heated through. Divide the noodle mixture among bowls. Serve with the lime wedges.

Allergens

Soy, Gluten, Sulphites, Wheat, Egg