Lamb and Noodle Broth Lamb and Noodle Broth

Lamb and Noodle Broth

prep time
10 mins

cook time
15 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 4 lean lamb leg steaks, trimmed and thinly sliced
  • 1 teaspoon rapeseed or sunflower oil
  • 2 garlic cloves, peeled and finely chopped
  • Zest of 2 limes, juice reserved
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • ¼ teaspoon ground turmeric
  • 1 small red chilli, deseeded and finely sliced
  • 800ml hot low salt chicken stock
  • 2 tablespoons reduced salt soy sauce
  • 1 red or 1 yellow pepper, deseeded and finely sliced
  • 100g green beans, roughly chopped
  • 150g prepared rice noodles
  • 2 spring onions, finely chopped
  • 2 tablespoons freshly chopped coriander
  • 2 tablespoons runny honey


  1. Heat the oil in a large wok or saucepan until hot. Add the lamb, garlic, lime zest, ginger, turmeric and chilli. Stir-fry for 1-2 minutes.
  2. Add the stock and soy sauce and cook for a further minute.
  3. Add the peppers and beans. Cook for a further 2-3 minutes. Add the noodles, spring onions, honey and lime juice.
  4. Spoon the broth into 4 bowls, garnish with the herbs serve with crusty bread.


If you prefer, add a few dried chilli flakes or substitute the lime zest with finely chopped lemongrass. The recipe works well with leftover lamb strips too.