Crispy lamb mince & Noodles

INGREDIENTS

• 500g lamb mince

• 1 handful spring onion, chopped

• 2 carrots, peeled and sliced

• 1 bunch broccolini, chopped

• 1 capsicum, sliced

• Pad Thai-style rice noodles

• 1 tbsp miso paste

• 2 tbsp fish sauce

• ¼ cup tamari or soy sauce + 1 tsp for seasoning the mince 

• 1 tsp coconut sugar

• Juice of 1 lime

• Garlic oil (or regular oil/minced garlic)

Optional toppings: sesame seeds, chilli flakes, crispy shallots, extra lime wedges

RECIPE

1. Prep everything first:
   Wash and chop all your veggies. Cook the rice noodles according to the packet instructions. Set aside.

2. Cook the lamb mince:
   In a small pan, heat a dash of garlic oil. Add the lamb mince and cook until it starts to brown. Add half the lime juice, 1 tsp tamari, and the coconut sugar. Let it simmer until the mince is cooked through and slightly crispy.

3. Cook the veggies:
   In a larger pan or wok, heat some garlic oil and sauté the spring onion until fragrant. Add the carrots and cook for about 5 minutes, then toss in the rest of the veggies. Stir-fry until just tender.

4. Combine noodles & sauce:
   Add the cooked noodles to the pan with veggies. Stir through the miso paste, fish sauce, and tamari (or soy sauce). Mix well to coat everything evenly.

5. Add the lamb:
   Once the lamb is crispy, stir it through the noodle mix. Let everything heat through for a minute or two.

6. Serve & top:
   Dish into bowls and top with sesame seeds, chilli, crispy shallots, and an extra squeeze of lime if you like.