Double Chinese Roast Lamb & Egg Noodle Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Chinese Roast Lamb & Egg Noodle Stir-Fry

Double Chinese Roast Lamb & Egg Noodle Stir-Fry

with Green Beans

Juicy lamb bursting with fragrant spices teams perfectly with some tender egg noodles and veggies coated in sweet and savoury deliciousness. Sprinkle with some spring onions for a refreshing crunch and extra boost of brightness!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time10 minutes


Serving amount

2 packet

lamb rump

1 sachet

asian bbq seasoning

(Contains Gluten, Soy, Wheat;)



1 packet

green beans

1 sprig

spring onion

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

⅓ cup



Nutritional Values

Energy (kJ)3315 kJ
Fat15.4 g
of which saturates5.2 g
Carbohydrate76.4 g
of which sugars21.2 g
Protein86.6 g
Sodium2892 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Tray
Baking Paper
Medium Saucepan



• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. Rub half the Asian BBQ seasoning over lamb. Transfer, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. Divide the lamb between two lined oven trays if your tray is getting crowded. TIP: The meat will keep cooking as it rests!


• While lamb is roasting, boil the kettle. Thinly slice carrot into half-moons. Trim and halve green beans. Thinly slice spring onion. • Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.


• When lamb is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot and green beans, until tender, 4-5 minutes. • Reduce heat to medium and add remaining Asian BBQ seasoning and cook, until fragrant, 1 minute. • Stir in cooked egg noodles, oyster sauce, sweet chilli sauce and the water, until well combined. Season with pepper.


• Thinly slice lamb. • Divide egg noodle stir-fry between bowls. Top with Chinese roast lamb. Sprinkle with spring onion to serve. Enjoy!