Delicious UK - (02)February 2020

Leftoverroast lamb
stir-fry
SERVES 4. HANDS-ON TIME 20 MIN

MAKEIT

VEGGIE

Insteadofleftoverlamb,
addfrozenedamame
beansand/orcubesof
marinated tofu to the stir-fry.

• 4 tbspchillisaucewith garlic (we
  usedLingham’s)


• 4 tbspsoysauce


• Juice2 limes


• 1 lemongrassstick,outerleaves
  discardedandfinelychopped


• 4cmpiecefreshginger,grated


• Splash vegetable oil
  
  
  • 1 headbroccoli,separated into
    florets,stalksliced
  
  
  • 3 nestsdriedricenoodles(we
    usedMamaInstantRice
    VermicelliNoodles)
  
  
  • 150gcookedleftover roast lamb,
    sliced(seetip)
  
  
  • 20g fresh coriander, chopped
  
  
  
  

1 Ina bowl,mixtogetherthechilli

andsoysauces,limejuice,

lemongrass,gingeranda good

grindingofblackpepper.

2 Heata splashofoilina wokor

largefryingpan.Addthebroccoli,

thenstir-fryovera highheatuntil

tender and slightly charred.

3 Meanwhile,soak

thenoodlesina

largebowlofboiling

water.Drainandrununder

coldwatertostopthemsticking.

4 Addthelamb(seetip)tothewok/

panwiththebroccoli,thenstir-fry

untilhot.Stirinthesauce,thenheat

throughfor1 minute.Addthe

noodlesandtosstocoatinthesauce,

addinga littlewaterif needed.Serve

garnishedwithchoppedcoriander.

PERSERVING397kcals,9.6gfat

(3.6gsaturated),22.9gprotein,51.6g

carbs(4.9gsugars),2.3gsalt,6gfibre

Formorewaystousechillisauce

with garlic, see Loose Ends

READY

IN 20