Lamb and vegetable noodle stir-fry

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

More weights & measures

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

Stay Awake

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 323 cal

Kilojoules 1350 kJ

Protein 29 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 5 g

Dietary fibre 3 g

Sodium 1330 mg

Calcium 60 mg

Iron 4.5 mg

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.