Spicy Lamb Noodles

Charmaine Lu -
  • 1 tbsp smoky harissa paste
  • 1.5 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp veg oil
  • 1 sliced onion
  • 220g green beans, halved
  • 1 red capsicum, sliced
  • 1 crushed garlic clove
  • 20g grated ginger
  • 250g roast lamb, shredded
  • 2 tsp toasted sesame seeds
  • 4 nests of dried egg noodles
  • Mix together the honey, soy and harissa in a bowl with 1 tsp of sesame oil. Heat the veg oil in a wok and fry the onion for 3 mins to soften, then stir in the green beans and capsicum and stir-fry for 5 mins more. Meanwhile, cook the noodles according to package instructions, then drain and toss with 1 tsp of sesame oil.
  • Stir the ginger and garlic into the stir-fried vegetables and fry for 1 min. Add the lamb and harissa mixture, fry for 4 mins, then toss in the cooked noodles. Mix everything together and scatter with sesame seeds to serve.
15 mins
4 serving