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Harissa lamb noodles recipe

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


  • 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

  • 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


  1. 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.
  2. Meanwhile, boil the noodles for 2-3 mins until just tender and drain. Toss with 1 tsp sesame oil to stop them sticking together.
  3. 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

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