Harissa lamb noodles recipe
If you've had a roast at the weekend, use up your leftover lamb in this quick harissa lamb noodles recipe. Ready in just 25 minutes, cooked lamb gets tossed in a fiery harissa dressing until caramelised, then mixed with noodles and plenty of veg for a simple midweek dinner idea.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 475 calories / serving
- Dairy-free
Ingredients
- 1-2 tbsp harissa, depending on how spicy you like it
- 1½ tbsp honey
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 onion, sliced
- 220g green beans, trimmed and halved
- 1 red pepper, deseeded and finely sliced
- 4 nests dried medium egg noodles
- 1 garlic clove, crushed
- 3cm piece ginger (about 20g), grated
- 250g leftover cooked lamb, cut into strips or shredded
- 2 tsp sesame seeds, toasted
Each serving contains
- Energy
- 2000kJ 475.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 2.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 58.1gProtein 28.7gFibre 7.4g
Method
- Whisk the harissa, honey, soy and 1 tsp sesame oil in a small bowl and set aside. Heat the vegetable oil in a wok or large frying pan over a high heat, then add the onion and fry for 5 mins until just turning lightly golden. Stir in the green beans and pepper and fry for another 5-8 mins until the veg is tender.
- Meanwhile, boil the noodles for 2-3 mins until just tender and drain. Toss with 1 tsp sesame oil to stop them sticking together.
- Stir the garlic and ginger into the vegetables and fry for 1 min until fragrant, then add the lamb and the harissa sauce. Fry for 2-4 mins until heated through, then toss in the cooked noodles. Toss everything together, and scatter with the sesame seeds to serve.
- See more Lamb recipes
