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
Lamb, pepper and red onion stir-fry
  • Ready in: 25 mins
  • Serves: 6
  • Price: £1.59 per serving
Nutritional Info
Each 296g serving contains
  • Cals 293
  • Fat 10.4
  • Sat Fat 2.7
  • Sugar 9.8
  • Salt 0.59
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
  • 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
  • Lime wedges and 1tbsp chopped peanuts, to garnish
  • 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.