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Harissa lamb noodles recipe

16 ratings

If you've had a roast at the weekend, use up your leftover lamb in this quick harissa lamb noodles recipe. Ready in just 25 minutes, cooked lamb gets tossed in a fiery harissa dressing until caramelised, then mixed with noodles and plenty of veg for a simple midweek dinner idea. See method

Serves 4
10 mins to prepare and 15 mins to cook
475 calories / serving
Dairy-free

Ingredients

1-2 tbsp harissa, depending on how spicy you like it
1½ tbsp honey
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp vegetable oil
1 onion, sliced
220g green beans, trimmed and halved
1 red pepper, deseeded and finely sliced
4 nests dried medium egg noodles
1 garlic clove, crushed
3cm piece ginger (about 20g), grated
250g leftover cooked lamb, cut into strips or shredded
2 tsp sesame seeds, toasted

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
2000kj
475kcal 24%
Fat
16g 23%
Saturates
4g 20%
Sugars
11g 13%
Salt
2.1g 35%

of the reference intake
Carbohydrate 58.1g Protein 28.7g Fibre 7.4g

Method

Whisk the harissa, honey, soy and 1 tsp sesame oil in a small bowl and set aside. Heat the vegetable oil in a wok or large frying pan over a high heat, then add the onion and fry for 5 mins until just turning lightly golden. Stir in the green beans and pepper and fry for another 5-8 mins until the veg is tender.
Meanwhile, boil the noodles for 2-3 mins until just tender and drain. Toss with 1 tsp sesame oil to stop them sticking together.
Stir the garlic and ginger into the vegetables and fry for 1 min until fragrant, then add the lamb and the harissa sauce. Fry for 2-4 mins until heated through, then toss in the cooked noodles. Toss everything together, and scatter with the sesame seeds to serve.

See more Lamb recipes