Sweet Chilli & Lime Lamb with Udon Noodles, Mangetout & Spinach
Sweet Chilli & Lime Lamb with Udon Noodles, Mangetout & Spinach brings Thai flavour to a plate that delivers 48g of protein for 621 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g Lamb Leg
- 180g udon noodles
- 80g mangetout
- 80g spinach
- 25g sweet chilli sauce
- 15g juice of ½ lime
- 5g soy sauce
- 10g spring onions
Method
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1
Prep everything first: wash and trim the mangetout and spinach, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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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.
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4
Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.
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5
Meanwhile, steam or stir-fry the mangetout and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: udon noodles first, then the veg and lamb, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.