Leftover Lamb Noodle Stir Fry with Soy, Ginger and Sesame

If you have some leftover lamb after your Sunday roast, I’ve got the perfect recipe to try something different. This lamb stir fry uses store cupboard ingredients to make a delicious, easy and healthy dish which is ready in minutes. Using lamb in a stir fry is quite unusual but it works really well. Slow cooked shredded lamb seems to soak up the flavours from the sauce and become lovely and soft in no time. You can use whatever veggies you have lying around and some cooked stir fried rice stirred through at the end would also work really well.

(Serves 3-4)

1. In a small bowl add 4 tbsps soy sauce, 2 tbsps oyster sauce, 1 tbsp rice wine vinegar, 1 tbsp mirin, 1 tsp honey and the zest and juice of a lime. Whisk together with a fork, taste and adjust the seasoning to taste.
2. Heat 1 tbsp sesame oil in a large wok or frying pan until hot. Add the shredded leftover lamb leg and fry for a few minutes until slightly crispy at the edges.
3. Add a thumb sized piece of finely chopped ginger, a finely chopped red chilli, 2 finely chopped garlic cloves and the white part of a bunch of thinly sliced spring onions. Stir for a few minutes before adding 250g roughly chopped tender stem broccoli and the stalks of two roughly chopped pak choi (reserving the leaves for later).
4. Stirfry for a few minutes then add some cooked egg noodles and the sauce mixture.
5. Turn the heat down and toss the noodles and lamb through the sauce. Add the roughly chopped pak choi leaves, the finely sliced green parts of the spring onions and a bunch of roughly chopped coriander.
6. Spoon into bowls and top with extra coriander, toasted sesame seeds and some extra red chilli if you like.