Spicy Korean crispy lamb with udon noodles

Name: Spicy Korean crispy lamb with udon noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 675 lamb mince; 2 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp rice wine; 1 tbsp maple syrup; 300 g rice; 2 courgette; 2 carrot; lime; 2-3 spring onions; sesame seeds; black pepper; cucumber; 1 cucumber; 1/2 tbsp rice vinegar; sesame seeds; pinch chili flakes

User Reviews

5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 -6 servings
Course
Main Course
Cuisine
Korean

Spicy Korean crispy lamb with udon noodles

Shawn Wheeler

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Spicy Korean crispy lamb with udon noodles and spiralized carrots – ready in 30 minutes!

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Ingredients

Servings

675 lamb mince g/1½lb
2 tbsp gochujang Gochujang or chilli paste of your choice
2 tbsp soy sauce light
2 tbsp rice wine
1 tbsp maple syrup
300 g rice 10 1/2 oz cooked, or udon noodles
2 courgette zucchini I left those out in my recipe, spiralised
2 carrot large, spiralised
lime juice of 1 plus extra wedges to serve
2-3 spring onions scallions, finely chopped to garnish
sesame seeds toasted
black pepper freshly ground
cucumber spiralized, salad
1 cucumber spiralized, large
1/2 tbsp rice vinegar
sesame seeds toasted
pinch chili flakes

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Instructions

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Mix the chilli paste, soy sauce, rice wine, maple syrup and garlic and set aside.
Put the udon noodles in a bowl and cover with boiling water to heat through. Leave to stand.
Heat a large, non-stick frying pan until hot and dry fry the mince for over a high heat, until the mince is crispy. Drain any fat away and don't turn the lamb until it is well browned on one side.
Once the lamb is browned all over, break it up with a wooden spoon then add the chilli marinade and mix to coat.
Drain the noodles and add to the pan together with the spiralized vegetables. Toss to combine and add the lime juice.
Season with a little pepper and garnish with the spring onions and sesame seeds.
To make the cucumber salad, combine all the ingredients just before serving - otherwise the cucumber will release a lot of moisture. Serve on the side.