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Leftover lamb ramen recipe

Leftover lamb ramen recipe

9 ratings

Try something new with your leftover lamb with this super easy ramen recipe. Give packet noodles extra flavour with miso and ginger, then load on your leftover meat and whatever toppings you fancy. We recommend pak choi, carrots and jammy eggs. See method

  • Serves 4
  • 10 mins to prepare, 25 mins to cook
  • 718 calories / serving
  • Dairy-free


  • 1½ tsp sunflower oil
  • 4cm piece fresh ginger, peeled and finely sliced into matchsticks
  • 4 garlic cloves, crushed​
  • 6 spring onions, finely sliced, white and green parts separated
  • 3½ tbsp miso paste
  • 4 medium eggs
  • 200g leftover lamb shoulder, shredded
  • pinch of chilli flakes
  • 1 tsp sesame oil
  • 4 packets southern fried chicken flavour instant noodles
  • 2 pak choi, sliced in half vertically
  • 1 carrot, sliced into ribbons with a vegetable peeler
  • 4 tbsp drained sweetcorn
  • sesame seeds, to serve
  • fresh red chilli, finely sliced, to serve
  • sriracha, to serve

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

    Each serving contains

    • Energy

    • Fat

      39g 55%
    • Saturates

      16g 81%
    • Sugars

      8g 9%
    • Salt

      2g 33%

    of the reference intake
    Carbohydrate 56.7g Protein 32.7g Fibre 5.6g


    1. Heat half the sunflower oil in a large saucepan over a medium-low heat. Add the ginger, garlic and the white parts of the spring onions and cook for 2 mins, until softened. Stir in 3 tbsp miso paste and pour over 2ltr water. Bring up to the boil and simmer for 5 mins.

    2. In a separate pan, boil the eggs for 7 mins, then plunge into cold water to stop them from cooking further. Peel and set aside.

    3. Heat the remaining sunflower oil in a medium, nonstick frying pan. Add the lamb, remaining miso, 1 tbsp water and chilli flakes and stir-fry for 3-4 mins, until heated through and crisp at the edges. Finish with the sesame oil and set aside.

    4. Add the noodles and seasoning to the miso stock, along with the pak choi. Simmer for 4 mins. Divide the ramen between bowls. Top with the lamb, carrot ribbons, sweetcorn and halved eggs. Sprinkle over the spring onion greens and serve with sesame seeds, fresh chilli and sriracha, if liked.

    See more Leftover lamb recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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