Lamb stir-fry with lemongrass and peanuts

Lamb stir-fry with lemongrass and peanuts
Quick, easy and an all-around favourite!

400g lean lamb, cut into very thin strips

250g egg noodles

2 stalks of lemongrass

2-3 tbsp rapeseed oil

1 long green chilli, chopped

2 garlic cloves, peeled and crushed

3cm piece fresh ginger, chopped

Zest and juice of one lime

1 onion, sliced thinly

250g tender stem broccoli

1 red pepper, cut into strips

2 tbsp sweet chilli sauce

2 tbsp fish sauce

60ml stock or water

Salt and freshly ground black pepper

Handful coriander leaves, chopped

35g salted peanuts, roasted and roughly chopped

Cook the noodles as per packets instructions. 

To prepare the lemongrass, cut off the lower bulb and remove any tough, outer leaves. The lower end of the main stalk (the yellow section) is what you use. Chop this finely. Then mix together with a tablespoon of oil, chilli, garlic, ginger and half the lime juice.  Add in the lamb and leave to marinate for as long as you can.

Heat a little oil in a wok or large frying pan and stir-fry the onion, broccoli and pepper for a couple of minutes. Remove from the pan and keep warm. 

Reheat the pan, add a little more oil and stir-fry the lamb in batches, until browned. Return all the lamb back into the wok and stir through the sweet chilli sauce, fish sauce, lime zest, remaining lime juice, stock or water and season with salt and black pepper. Then add in the vegetables and noodles and stir-fry until well mixed and hot. 

Serves
4

Main ingredients
Pasta & Noodles, Vegetables, Lamb

Recipe Type
Dinner, Family Dinners

Special Info
Dairy free

Level of Difficulty
Easy

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