Thai Lamb Noodle Toss




  • 450g lean lamb mince
  • 3 cloves garlic, crushed
  • 2 stalks lemongrass, finely chopped
  • 1 bunch spring onions, sliced diagonally
  • 1 handful snow peas, trimmed of stalks andcut in half
  • 1 large red chilli, split longwise, deseeded and finely chopped
  • 2 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • 1½ Tbsp brown sugar roughly
  • ½ cup chopped mint roughly
  • ½ cup chopped coriander
  • zest and juice of 1 lime
  • 500g fresh noodles


Bring a pot of water to the boil to cook the noodles.

In a wok brown the lamb mince, breaking it up as it cooks so you have a fine, crumbly texture (this ensures the meat mixes well through the noodles).

While the meat is cooking, prepare the noodles. Fresh noodles only need to simmer for 2-3 minutes. When they are done, drain them and give them a quick rinse under hot water and set them aside.

When the meat is browned, pour off excess fat and add the garlic, chilli, spring onions, lemongrass and snow peas to the pan, and stir fry for 1-2 minutes.

Add the soy and fish sauce, brown sugar and mint. Mix well and then fold in the noodles, mint, coriander, lime zest and juice. Continue tossing until the noodles are piping hot and the herbs and meat are evenly distributed through the mixture. Serve in bowls.

Sophie saysLemongrass and fresh noodles are readily available in Asian grocery stores, and both freeze well. I buy a 1kg bag of noodles and halve it before freezing. There is no need to defrost either, the lemongrass can be sliced from frozen and the frozen noodles plunged directly into boiling water.