Chinese Roast Lamb & Egg Noodle Stir-Fry

Name: Chinese Roast Lamb & Egg Noodle Stir-Fry with Green Beans
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet lamb rump; 1 sachet asian bbq seasoning; 1 carrot; 1 packet green beans; 1 sprig spring onion; 1 packet egg noodles; 1 packet oyster sauce; 1 packet sweet chilli sauce; ⅓ cup water

with Green Beans

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Calories

:

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Protein

:

48.4g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Gluten
Soy
Wheat
Eggs
Molluscs

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! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

asian bbq seasoning

(Contains: Gluten, Soy, Wheat;)

1

carrot

1 packet

green beans

1 sprig

spring onion

1 packet

egg noodles

(Contains: Gluten, Wheat, Eggs;)

1 packet

oyster sauce

(Contains: Gluten, Wheat, Molluscs;)

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

⅓ cup

water

Nutritional Values

Energy (kJ)2391 kJ

Fat8 g

of which saturates2.8 g

Carbohydrate76.4 g

of which sugars21.1 g

Protein48.4 g

Sodium2778 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

•Medium Saucepan

Cooking Steps

PDF

1

• 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. The meat will keep cooking as it rests!

2

• 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.

3

• 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.