Crispy lamb noodles

This delicious noodle dish only uses a small amount of meat as a flavouring instead of making it the main element of the meal, cutting down on fat and calories.

Ingredients

Instructions

1. Heat half the sesame oil in a large frying pan or wok over a high heat. Add the lamb mince and use a wooden spoon to break the meat down into smaller pieces. Fry for
   6-8 minutes until really crisp, stirring occasionally.
2. Meanwhile, bring a pan of salted water to the boil. Drop in the egg noodles and broccoli florets. Bring back to the boil and cook for
   3 minutes, then drain and set aside.
3. Mix the soy sauce, chilli flakes and sesame seeds into the crispy mince, then transfer to a bowl using a slotted spoon, and put the pan back on the heat. There's no need to clean the pan as the bits all add flavour.
4. Heat the remaining sesame oil and add the garlic, ginger, most of the spring onions, the broccoli stalks and pak choi. Stir-fry for
   2 minutes until the pak choi has started to wilt, then tip the cooked noodles, broccoli florets and crispy mince into the pan. Give everything a good stir to mix and heat through. Serve topped with the remaining spring onions. Drizzle with extra soy and a few drops of sesame oil at the table, if you like.

Nutrition