Cumin Spiced Teriyaki Lamb Noodles
with Bell Pepper, Spring Onion and Chilli Flakes
This delicious Cumin Spiced Teriyaki Lamb Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
½ unit(s)
Lemon
200 grams
Lamb Mince
1 sachet(s)
Ground Cumin
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 pinch
Chilli Flakes
150 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
d) Cut the lemon into wedges.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and sliced pepper. Cook until the mince is browned and the pepper is starting to soften, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
c) Add the ground cumin and half the spring onion. Cook for 1 min more.
d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt and bring back to the boil.
b) Add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Add the garlic and chilli flakes (add less if you'd prefer things milder) to the lamb.
b) Fry until fragrant, 1 min.
a) Pour the teriyaki sauce and water for the sauce (see pantry for amount) into the lamb. Bring to a simmer for 1-2 mins.
b) Add the cooked noodles and a good squeeze of lemon juice. Stir to combine.
c) Taste and season with salt and pepper if needed.
a) Share the cumin lamb noodles between your bowls.
b) Scatter the remaining spring onion over the top.
c) Serve with any remaining lemon wedges for squeezing over.
Enjoy!
