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Five Spiced Lamb Stir-Fry

Five Spiced Lamb Stir-Fry

with Asian Greens

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We all love a five-spiced chicken, but lamb? Now that’s a flavour combo worth writing home about. Don’t believe us? Well, you’ll just have to try these saucy noodles for yourself.

Allergens:SoyaGlutenSesameEgg
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 knob

ginger

½

long red chilli

1

green capsicum

1 bunch

Asian greens

1 bunch

spring onions

½ sachet

Chinese five spice

(ContainsTraces of Gluten,May contain traces of allergens)

1 steak

lamb leg

¾ packet

hokkien noodles

(ContainsGluten,Egg)

Not included in your delivery

1 tbs

honey

1 tbs

hot water

2 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoya,Gluten)

1 tsp

sesame oil

(ContainsSesame)

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2720 kJ
Fat19 g
of which saturates4.5 g
Carbohydrate67.3 g
of which sugars11 g
Protein46.9 g
Sodium702 mg
Utensils
Utensils
Chopping board
Knife
Peeler
Bowl
Pan
InstructionsPDF
Instructions
1

Peel and finely slice the ginger into matchsticks. Deseed the long red chilli and finely chop. Finely slice the green capsicum. Roughly chop the Asian greens. Finely slice the spring onion at an angle. Slice the lamb leg steak into 1cm strips.

2

In a small bowl combine the honey, Chinese five spice, hot water and salt-reduced soy sauce. Mix well to combine.

3

Heat the sesame oil and olive oil in a large frying pan over a medium-high heat. Add the ginger and long red chilli and cook for 1-2 minutes, or until fragrant.

4

Add the green capsicum to the pan and stir fry for 2 minutes, or until slightly softened. Add the sliced lamb and cook for 1-2 minutes until just browned.

5

Add the Asian greens, Hokkien noodles and Chinese five spice sauce to the pan. Mix well and cook for 1-2 minutes until the Asian greens are wilted and the noodles are heated through.

6

Divide the five-spiced lamb stir-fry with Asian greens between bowls and top with the spring onion.