creamy miso tahini rice noodles with lamb
Ingredients
- 1/2 red onion, sliced
- 1/2 red pepper, sliced
- 30g green beans, mangetout, or baby corn, halved
- 70g mushrooms, sliced
- 70g broccoli, cut into small florets
- 175g cooked lamb, cut into chunks
- 150g rice noodles
- 1 tsp oil
- 40g tikka masala paste
- 100g skyr yoghurt
- 100g cucumber
- 1/2 tsp garlic granules
- 1/2 tsp sugar
- 1 tbsp chopped herbs (coriander, mint, parsley)
- Squeeze of lemon or lime (optional)
- 2 tbsp mango chutney
- 2 poppadum
- 1/4 red onion (optional)
- Lettuce
Method
- Mix all the ingredients for the sauce in a bowl and set aside.
- Heat 1 tsp oil in a large frying pan and start by frying the onion and pepper with a pinch of salt until starting to soften.
- Add the green veg or baby corn for another 2-3 minutes.
- Add the mushrooms and cook for a further 2-3 minutes until browned.
- Put the rice noodles on to cook as per packet instructions.
- Add the cooked lamb to the pan and begin to crisp up and heat through.
- After a couple of minutes, add the sauce to the pan.
- Mix well and cook out for a minute or so while adding some of the noodle water to loosen.
- Drain noodles and reserve cooking water. Add the cooked noodles to the pan along with more noodle water until you get a desired saucy consistency.
- Serve immediately with some spring onion, coriander, and fresh chili.