Lamb and vegetable noodle stir-fry

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Bursting with the goodness of lean lamb and vibrant veggies, this dairy-free delight is a nutritional powerhouse. Plus, it's ready in just 20 minutes—perfect for busy evenings!

Serves: 4

Time to make: 20 mins

Ingredients

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400g packet fresh rice noodles

½ teaspoon vegetable oil

400g lean lamb fillet, thinly sliced diagonally

125g baby corn

1 red capsicum, deseeded, cut in thin strips

150g sugar snap peas

4 spring onions, thinly sliced

3 tablespoons kecap manis (sweet soy sauce)

¼ cup salt-reduced chicken stock

Instructions

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1 Cook rice noodles following packet directions. Drain.

2 Meanwhile, brush a wok (with a lid) with oil. Heat over a high heat, swirling oil to coat pan. Cook lamb in batches for 2 minutes each batch, or until browned. Remove.

3 Reheat wok. Add corn, capsicum and peas. Stir-fry for 1 minute. Add spring onions. Stir-fry for 1 more minute. Add kecap manis and stock. Cover and cook until vegetables are tender.

4 Return lamb and noodles to wok. Cook, stirring occasionally, for 2 minutes, or until lamb and noodles are heated through. Serve.

Nutrition Info (per serve)

Calories 323cal

Kilojoules 1350kJ

Protein 29g

Total fat 6g

–Saturated fat 2g

Carbohydrates 40g

–Sugars 5g

Dietary fibre 3g

Sodium 1330mg

Calcium 60mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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