Lamb pepper and red onion korean cumin stir fry

Lamb, pepper and red onion stir-fry

Using tender strips of lamb steak means this oriental fusion dish is ready in no time

By , 31 March 2016

(1 vote)

Lamb, pepper and red onion stir-fry
  • 25 Mins

  • Serves: 6

Nutritional Info
Each 296g serving contains
  • Energy

    1226KJ

    293KCAL

    15%
  • Fat

    10.4g

    med

    15%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    9.8g

    low

    11%
  • Salt

    0.59g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1tbsp olive oil
  • 1 red onion (sliced)
  • 1 small sweet potato (finely grated)
  • 1 red pepper (deseeded and sliced)
  • 300g pack lamb leg steaks (sliced)
  • 155g pack sugar snap peas
  • 225g can water chestnuts (drained and halved)
  • 125g frozen sweetcorn (cooked and drained)
  • 300g pack Amoy Straight to Wok Udon Thick Noodles
  • 230g pack Grower’s Selection Sizzlin’ Singapore Stir-Fry Sauce
  • To Garnish
  • Lime wedges
  • 1tbsp chopped peanuts
Method
  • Heat the oil in a wok or a large frying pan. Cook the onion and sweet potato over a low heat for 3 mins. Add the pepper and cook over a high heat for 2 mins. Add the lamb and fry for 3 mins, stirring.

  • Add the peas, water chestnuts, sweetcorn and noodles and cook for 4 mins. Stir in the sauce and heat through. Serve with peanuts and lime wedges.