Ingredients
- 675g lean lamb mince
- 2 garlic cloves, peeled and finely chopped or crushed or 2 teaspoons garlic purée
- 3 tablespoons Korean chilli paste (Gochujang) or chilli paste of your choice
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or balsamic vinegar
- 300g cooked rice or udon noodles
- 300g prepared spiralised vegetables (2 small courgettes and carrots)
- Juice of 1 lime or lemon
- 2-3 spring onions, finely chopped
- Sweet chilli sauce, to serve
Method
- In a large bowl and mix together the lamb, garlic, chilli paste, soy sauce and rice wine or balsamic vinegar and seasoning.
- Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 15 minutes under a high heat, until the mince is crispy, turning occasionally and breaking up the clumps with the back of a wooden spoon.
- Meanwhile put the noodles in a large bowl cover with boiling water and set aside for 2-3 minutes until the noodles are hot. Drain and return to the bowl.
- Add the spiralised vegetables and noodles to the pan with the mince. Season if required, add the lime or lemon juice and toss gently to mix.
- Garnish with the spring onions and serve with a dash of chilli sauce.
Use pre-prepared spiralised vegetables available from the prepared vegetable section at the supermarket or why not prepare your own with a julienne vegetable peeler instead?
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