The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chinese-style Lamb Noodles with Stir-Fried Veg & Sesame Seeds
We're obsessed with these aromatic Xi'an-style noodles. Layered up with honey and cumin-spiced lamb mince, brown rice noodles and chilli flakes for spice. Bring in the greens with crunchy mangetout and pak choi. Then grab your chopsticks and dig in. It's ready in 20 mins.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 80g mangetout
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 25g honey (use half)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp ground cumin
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- ½ tsp chilli flakes
- 1 handful of fresh chives
- 1 pak choi
- 1 shallot
- 150g lamb mince
Nutritional Information
Calories: 600
Protein: 40g
Carbs: 51g
Fat: 24g
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh chives (use half)
- 1 pak choi (use half)
- 80g mangetout (use half)
- 150g lamb mince
- 2 tsp ground cumin
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use a quarter)
- 1 shallot (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 0.5 tsp chilli flakes (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
Nutritional Information
Calories: 619
Protein: 41g
Carbs: 52g
Fat: 25g
Chinese-style Lamb Noodles with Stir-Fried Veg & Sesame Seeds
We're obsessed with these aromatic Xi'an-style noodles. Layered up with honey and cumin-spiced lamb mince, brown rice noodles and chilli flakes for spice. Bring in the greens with crunchy mangetout and pak choi. Then grab your chopsticks and dig in. It's ready in 20 mins.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper
- Cook for 5 mins, breaking up the lamb with a wooden spoon, until starting to brown
Boil & prep
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain and rinse under cold water
- Meanwhile, thinly slice the shallot. Trim and roughly chop the pak choi. Finely chop the chives
Build the dish
- Add the shallot, chilli flakes (or to taste), cumin and ginger and garlic paste to the lamb and cook for 2 mins
- Stir in the tamari, vinegar and the half pack of honey (or to taste)
- Cook for 1 min, then add the pak choi and mangetout. Cook for a final 2-3 mins, until the veg has softened
Finish & plate up
- Add the cooked noodles and half the chives to the frying pan and toss to coat in the sauce
- Share the lamb noodles between bowls, with the sesame seeds and remaining chives scattered on top
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