• 175g Lamb Leg Lamb Leg, roasted
• 270g egg noodles Egg Noodles, boiled
• 80g bean sprouts Bean Sprouts
• 80g spinach Spinach, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the beansprouts and spinach, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the beansprouts and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: egg noodles first, then the veg and lamb, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.