Spicy lamb noodles
Put leftover roast lamb to great work in this speedy noodle dish. Packed with sweet honey, salty soy and spicy harissa, it's full of complementary flavours
- Serves: 2 persons
- 2nests egg noodles
- 1tbsp vegetable oil
- 1onion, finely sliced
- 1red pepper, finely sliced
- 150g long-stemmed broccoli, trimmed and cut into bite-size pieces
- 2garlic cloves
- 200g left-over roast lamb, sliced
- 1-2 tbsp harissa
- 1tbsp runny honey
- 1tbsp dark soy sauce
- ½a small bunch coriander, leaves picked
- 4spring onions, sliced
Step 1Cook the noodles in a pan of boiling salted water for 1-2 minutes or until just tender. Drain, reserving 100ml of the water.
Step 2Heat the oil in a wok over a high heat and fry the onion for 5 minutes until light golden. Add the pepper and broccoli, and fry for 5-6 minutes or until tender, adding a splash of the reserved water for the final 2 minutes to steam the broccoli.
Step 3Once the water has evaporated, stir in the garlic, fry for 1 minute, then add the lamb, stir-frying for 2-3 minutes or until piping hot. Add the harissa, honey, soy and noodles. Toss everything for a minute, adding a splash of the reserved water to loosen the sauce and coat the noodles. Top with the coriander and spring onions.