Name: Thai lamb noodle toss
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram lean Quality Mark Lamb mince; 500 gram fresh noodles; 3 clove garlic, crushed; 1 large red chilli, split lengthwise, deseeded and finely chopped; 2 stalks lemongrass, finely chopped; bunch of spring onions, sliced diagonally; handful of snow peas, stalks trimmed off and cut in half; 2 tablespoon soy sauce; 2 tablespoon fish sauce; 1 1/2 tablespoon brown sugar; 1/2 cup chopped mint; 1/2 cup chopped coriander; 1 lime, zest and juice

Thai lamb noodle toss

This quick and easy Thai lamb noodle toss recipe sees tender lamb cooked in chilli and garlic then tossed through fresh noodles, veges and and a zingy Thai-inspired sauce

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

This recipe first appeared in Food magazine issue 55.

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Ingredients

500 gram lean Quality Mark Lamb mince

500 gram fresh noodles

3 clove garlic, crushed

1 large red chilli, split lengthwise, deseeded and finely chopped

2 stalks lemongrass, finely chopped

bunch of spring onions, sliced diagonally

handful of snow peas, stalks trimmed off and cut in half

2 tablespoon soy sauce

2 tablespoon fish sauce

1 1/2 tablespoon brown sugar

1/2 cup chopped mint

1/2 cup chopped coriander

1 lime, zest and juice

Method

1.In a wok, brown the lamb mince, breaking it up as it cooks, so it has a fine, crumbly texture (this will ensure that the meat mixes well through the noodles).

2.While the meat is cooking, prepare the noodles according to the packet instructions. Remember, fresh noodles only need to simmer for 2-3 minutes. When they are cooked, drain and rinse them quickly under hot water and set aside.

3.When the meat has browned, pour off any excess fat and add the garlic, chilli, lemongrass, spring onions and snow peas to the pan. Stir-fry for 1-2 minutes, then add the soy and fish sauces and brown sugar.

4.Mix well, fold through the noodles, mint, coriander, lime zest and juice. Continue tossing until the noodles are piping hot and the herbs and meat are evenly distributed through the mixture. Serve in bowls.

Lemongrass and fresh noodles both freeze well. You can buy a 1kg bag of noodles and use half for this recipes, freezing the remainder. There is no need to defrost the lemongrass or noodles before using them. The lemongrass can be sliced frozen and the frozen noodles plunged directly into boiling water.

Note

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Ingredients

Method

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