Lamb, veg and noodles tossed together with storecupboard sauces for a stir-fry that takes only 10 minutes to cook. This recipe is a mouthwatering leftovers idea from our slow-cooked shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Place the noodles in a pan of boiling water and cook according to the pack instructions. Drain, drizzle with the toasted sesame oil, stir and set aside.
Meanwhile, heat the oil in a wok or large non-stick frying pan and add the garlic, ginger and chilli and cook for 1 minute. Then add the baby sweetcorn, pepper and broccoli and cook for 3 minutes.
Pour over the sweet chilli sauce, ketchup, soy sauce and 100ml (3 1/2fl oz) water and bring to the boil, cook for 5 minutes, adding the lamb for the last 2 minutes to heat right through. Toss with the noodles to serve.
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Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.