Lamb

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Mongolian Lamb Mince Noodle Stir-Fry

There are rumours Mongolian lamb (or beef) was named in honour of an ancient style of Mongol cooking, whereby meat is stir-fried in a warrior's shield. We can't confirm nor deny this story, but what we can do is insist you try this fast and full-flavoured weeknight stir-fry. It's fine to just use a wok or frypan, if you don't have a warrior shield on hand.

30 Minutes

Recipe

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01

Prepare Aromatics

Peel and chop onion into 3cm pieces. Peel and thinly slice garlic.

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02

Prepare Vegables

Trim and chop snow peas into thirds. Chop cabbage into 2cm pieces. Chop bok choy into bite-sized pieces.

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03

Cook Onion

Heat vegetable oil in a large frypan or wok over medium-high heat. Add onion and a pinch of salt and cook, stirring occasionally, for 2–3 minutes or until onion has softened and caramelised.

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04

Add Aromatics and Lamb

Add lamb mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. Add garlic to frypan and cook, stirring continuously, for 30 seconds or until fragrant.

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05

Add Vegetables

Add snow peas, bok choy and cabbage and cook, stirring occasionally, for 2–3 minutes or until slightly tender.

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06

Plate Up

Add noodles, mirin, sesame oil, oyster sauce, soy sauce and 40ml (2 tablespoons) water. Stir with tongs to loosen noodles and coat in sauce. Divide stir-fry between bowls to serve.

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Mongolian Lamb Mince Noodle Stir-Fry

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami