Do you have leftover lamb from either an Easter Sunday or roast dinner? Then this stir-fry is a delicious way to use it up and not waste it. The flavours in this stir-fry will be a far cry from any flavours on your roast plate, so you won't know you're eating the same lamb!
On the table in just 25min, it's an easy recipe to whip up on a Monday after a long day at work.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
475
Ingredients
400g
cooked lamb, roughly shredded or chopped
1tsp.
cornflour
3Tbsp.
soy sauce
2
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and finely grated
1
tbsp crispy chilli oil, we used Lee Kum Chiu Chow Chilli Oil
1tsp.
Chinese five spice
2tsp.
sesame oil
2
pak choi, leaves
600g
fresh rice vermicelli noodles
Small handful coriander, roughly chopped
Directions
Step 1In a medium bowl, toss the lamb with the cornflour until well coated. Add the soy sauce, garlic, ginger, chilli oil and five spice. Mix well.
Step 2Heat the sesame oil in a large frying pan or wok over high heat and add the lamb mixture. Stir-fry for 4min, until golden brown and crispy.
Step 3Add the pak choi and noodles and stir-fry for 5min, until heated through and the pak choi begins to wilt. Sprinkle over the coriander and serve
You can store your leftover lamb – covered – in the fridge for up to two days. You can freeze your leftover lamb for up to 1 month. Defrost in the fridge overnight before using.
We found lamb shoulder works best, but any cut of lamb can be used.
Don't have fresh rice vermicelli noodles? Use any fresh noodles you fancy, or cook any dried ones you may have and bung them in the pan.
You can use any vegetables that tickle your fancy. Peppers, carrots, beansprouts - you name it!
To make this recipe vegan, then fry off some firm tofu ( smoked would work particularly well here) in place of the lamb.
Per serving:
Calories: 475
Protein: 36g
Total fat: 26g
Saturates: 12g
Carbs: 50g
Total sugars: 2g
Fibre: 3g
What to read next
20+ insanely delicious slow-cooked lamb recipes you'll want to make immediately
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
