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PREP 10 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 400 g lamb leg steaks, finely sliced.
  • 2 Heaped teaspoon of ground cumin.
  • 4 tbsps of dark soy.
  • 2 tbsps sweet chilli sauce.
  • Chilli flakes, to taste.
  • 1 Red pepper, finely sliced.
  • 1 Yellow pepper, finely sliced.
  • 6 S pring onions, cut into 1-inch pieces.
  • 2 packs of 2x150g straight to wok noodles.
  • 1 handful of fresh coriander, roughly chopped
  • 1 handful of fresh mint, roughly chopped.
Lamb Stirfry Noodles

Lamb Stirfry Noodles

This recipe is a family favourite, loved by all 5 of us. It’s really quick, easy to make, and so tasty it will have you thinking twice before reaching for the takeaway menu.


  1. In a bowl combine the cumin, chilli flakes, 2 tbsp of the soy and season. Add the lamb and mix well to coat all the lamb, leave to marinate for 20 minutes.
  2. Get a large pan/wok over a high heat and once really hot add a splash of oil (not olive oil). Add the lamb and fry for a couple of minutes, then place in a bowl to one side.
  3. Give the pan/wok a wipe, add another splash of oil then add the peppers and spring onions. Stirfry for a few minutes till the veg just starts to soften, at that point return the lamb and mix all together.
  4. Now add the noodles, the remaining soy, the sweet chilli sauce and the herbs. Give it a final mix and you are good to go.
Lamb Stirfry Noodles

Lamb Stirfry Noodles

This recipe is a family favourite, loved by all 5 of us. It’s really quick, easy to make, and so tasty it will have you thinking twice before reaching for the takeaway menu.


PREP 10 minutes
TOTAL 15 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 400 g lamb leg steaks, finely sliced.
  • 2 Heaped teaspoon of ground cumin.
  • 4 tbsps of dark soy.
  • 2 tbsps sweet chilli sauce.
  • Chilli flakes, to taste.
  • 1 Red pepper, finely sliced.
  • 1 Yellow pepper, finely sliced.
  • 6 S pring onions, cut into 1-inch pieces.
  • 2 packs of 2x150g straight to wok noodles.
  • 1 handful of fresh coriander, roughly chopped
  • 1 handful of fresh mint, roughly chopped.
  1. In a bowl combine the cumin, chilli flakes, 2 tbsp of the soy and season. Add the lamb and mix well to coat all the lamb, leave to marinate for 20 minutes.
  2. Get a large pan/wok over a high heat and once really hot add a splash of oil (not olive oil). Add the lamb and fry for a couple of minutes, then place in a bowl to one side.
  3. Give the pan/wok a wipe, add another splash of oil then add the peppers and spring onions. Stirfry for a few minutes till the veg just starts to soften, at that point return the lamb and mix all together.
  4. Now add the noodles, the remaining soy, the sweet chilli sauce and the herbs. Give it a final mix and you are good to go.
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