Lamb and Noodle Stir-fry
Quick and easy stir-fry for the family
4
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Whip up dinner in a flash with the quick cooking lamb rump. Lean and full of flavour, lamb rumps are ideal for the midweek hustle. Paired with fresh or frozen vegetables, this is dinner on the table in under 30 minutes.
This recipe is based on Kathy Paterson's original Family Lamb Stir-fry recipe.
Whip up dinner in a flash with the quick cooking lamb rump. Lean and full of flavour, lamb rumps are ideal for the midweek hustle. Paired with fresh or frozen vegetables, this is dinner on the table in under 30 minutes.
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Low Fat
High Protein
Ingredients
400g Quality Mark lamb rumps
i
2 garlic cloves
crushed
2 carrots
peeled and thinly sliced
250g broccoli
i
cut into small florets, stalks lightly peeled, and cut into short lengths
1 cup green peas
1/2 an onions
finely chopped
1/2 cup beef stock
You can also use chicken stock.
2 Tbsp Chinese light soy sauce
i
to serve
cooked ramen noodles
You can also use cooked rice.
Method
To Make Lamb
To Make Vegetables
To Serve
1
Cut lamb into strips (about 3cm x 1cm).
2
Heat a wok over a high heat.
3
Add half of the lamb strips and stir-fry for 1-2 minutes until browned, then transfer to a plate.
Start Timer
4
Add remaining lamb strips and repeat.
Nutrition Information per Serving (322g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
879 kJ (209 kcal)
Protein
27.8g
Total Fat
4.7g
Saturated Fat
1.4g
Carbs
10.3g
Sugars
8.2g
Sodium
429mg
Iron*
2.9mg
* Percentage of recommended daily intake (Aust/NZ)
