Lamb and Noodle Broth Lamb and Noodle Broth

Lamb and Noodle Broth

prep time
10 mins

cook time
15 minutes

serves
4 people

  • Energy

    328kcal

  • Fat

    14.5g

  • Saturates

    5.8g

  • Carbs

    21.7g

  • Sugars

    12.9g

  • Fibre

    3.1g

  • Protein

    26.3g

  • Salt

    2.3g

Ingredients

  • 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 good, hot 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

Method

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.

Tips:

If you prefer, add a few dried chilli flakes or substitute the lime zest with finely chopped lemongrass.