Lamb and Noodle Broth

Name: Lamb and Noodle Broth
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
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 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

prep time
10 mins

cook time
15 minutes

serves
4 people

Energy
335kcal
Fat
12g
Saturates
4.2g
Carbs
20.9g
Sugars
7.7g
Fibre
2.9g
Protein
35.1g
Salt
1.5g

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 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

Method

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.
Add the stock and soy sauce and cook for a further minute.
Add the peppers and beans. Cook for a further 2-3 minutes. Add the noodles, spring onions, honey and lime juice.
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. The recipe works well with leftover lamb strips too.