Lamb stir fry
low FODMAP
Serves 2-4
Prep time: 10 min
Cook time: 10 min
Ingredients
450g Pad Thai rice noodles
1 tablespoon vegetable oil
500g lamb stir fry strips
2 stalks celery, thinly sliced diagonally
1 small head broccoli, cut into small florets
1 carrot, halved, sliced lengthways
3 tablespoons lime juice
2 tablespoons water
3tb soy sauce
Method
- Place the rice noodles into a large heatproof bowl and cover with boiling water. Stand for 5 mins and loosen the strands with a chopstick or fork. Drain well.
- Meanwhile, heat half the oil in a wok or deep frying pan. Stir fry the lamb strips in 4 batches over a high heat until well browned; set aside.
- Add the remaining oil to the wok and add the celery, carrot and broccoli and stir fry for 2 mins.
- Add 2 tablespoons water and stir fry for 1-2 mins more until the vegetables are tender yet still crisp.
- Add soy sauce, lime juice and cooked noodles and return lamb to the pan. Use two wooden spoons to toss the ingredients until well combined and heated through.
- Serve in bowls.
