Page 80 - Delicious - UK (February 2020)
P. 80
READY
IN 20
• 1 head broccoli, separated into 3 Meanwhile, soak
Leftover roast lamb
florets, stalk sliced the noodles in a
stir-fry
SERVES 4. HANDS-ON TIME 20 MIN • 3 nests dried rice noodles (we large bowl of boiling
used Mama Instant Rice water. Drain and run under
Instead of leftover lamb, Vermicelli Noodles) cold water to stop them sticking.
MAKE IT add frozen edamame • 150g cooked leftover roast lamb, 4 Add the lamb (see tip) to the wok/
VEGGIE
beans and/or cubes of sliced (see tip) pan with the broccoli, then stir-fry
marinated tofu to the stir-fry. • 20g fresh coriander, chopped until hot. Stir in the sauce, then heat
through for 1 minute. Add the
• 4 tbsp chilli sauce with garlic (we 1 In a bowl, mix together the chilli noodles and toss to coat in the sauce,
used Lingham’s) and soy sauces, lime juice, adding a little water if needed. Serve
• 4 tbsp soy sauce lemongrass, ginger and a good garnished with chopped coriander.
• Juice 2 limes grinding of black pepper. PER SERVING 397kcals, 9.6g fat
• 1 lemongrass stick, outer leaves 2 Heat a splash of oil in a wok or (3.6g saturated), 22.9g protein, 51.6g
discarded and finely chopped large frying pan. Add the broccoli, carbs (4.9g sugars), 2.3g salt, 6g fibre
• 4cm piece fresh ginger, grated then stir-fry over a high heat until For more ways to use chilli sauce
• Splash vegetable oil tender and slightly charred. with garlic, see Loose Ends
