• 130g Lamb Leg Lamb Leg, roasted
• 180g udon noodles Udon Noodles
• 80g mangetout Mangetout
• 80g mushrooms Mushrooms
• 15g miso paste Miso Paste
• 5g ginger Ginger, fresh
• 5g honey Honey
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the mangetout and mushrooms, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

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

   Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.

5. 5

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

6. 6

   Build the bowl: udon noodles first, then the veg and lamb, spooning over any remaining sauce. Finish with the sesame seeds.

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