Sticky Asian vegan lamb noodles

Served with pickled onions and crispy battered vegetables
12.05.2022
  • 15 minutes
  • Serves 1

Ingredients

  • Granulated sugar 25g
  • Everyday Favourites white wine vinegar 30ml
  • Red onion ½
  • Mock lamb pieces 80g
  • Garlic (chopped) 15g
  • Ginger root (chopped) 15g
  • Mixed chillies (chopped) 10g
  • Everyday Favourites pure Canadian maple syrup 25g
  • Dark soy sauce 30ml
  • Gluten free batter mix 100g
  • Cauliflower 30g
  • Broccoli 30g
  • Noodles 200g
  • Everyday Favourites edamame soya beans 30g
  • Asian slaw mix 40g
  • Juice from fresh lime 1
  • Juice from fresh lemon ½
  • Coriander (chopped) 10g
  • Spring onion (sliced) 1
  • Micro coriander 3g

Method

  1. Reduce the sugar and vinegar in a pan, then pour over the sliced red onion for a quick pickle and set aside
  2. Fry the mock lamb in a hot pan with finely chopped garlic, ginger and chilli, then add the maple and soy and reduce down
  3. Make up the batter with some diced chilli added, add your cauliflower and broccoli florets and deep fry until golden and crispy
  4. Boil the noodles for 1-2 mins and pan fry the edamame beans in oil until slightly charred
  5. Mix the Asian slaw mix with lime and lemon juice, chopped coriander and sliced spring onions, then toss together in the pan with the mock lamb and noodles
  6. Garnish the noodles with the edamame beans, pickled onions and micro coriander, with the crispy battered vegetables on the side
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