Vietnamese Lamb Mince with Noodles

Vietnamese Lamb Mince with Noodles

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, October 1, 2017.
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The Vietnamese lamb mince can be made in advance and heated up when ready to use. Simply store, covered, in the fridge. Use kitchen scissors to cut noodles in a few places to make them easier to eat.

Ingredients

Vegetables

  • ¼ punnet baby capsicums
  • ½ telegraph cucumber
  • 1 spring onion, green part only

Noodles

  • 200g vermicelli noodles
  • 1 teaspoon sesame oil
  • 1 baby bok choy, ends trimmed 1cm, rinsed and thinly sliced

Vietnamese Lamb Mince

  • 1 tablespoon oil
  • 450g lamb mince
  • ¼ punnet baby capsicums, core and seeds removed and finely diced *
  • 1 carrot, grated
  • 1 tablespoon GF soy sauce
  • 1 teaspoon GF fish sauce
  • 1 tablespoon GF Asian BBQ sauce
  • 1 tablespoon finely grated ginger
  • 1-2 spring onions, white and pale green part only, thinly sliced
  • 3 tablespoons water

Asian Dressing

  • 2½ tablespoons GF Asian BBQ sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon GF soy sauce
  • 1 tablespoon GF mild sweet chilli sauce
  • ¼ teaspoon GF rice wine vinegar

To Serve

  • 30g chopped, roasted peanuts

Steps

  1. Bring a full kettle to the boil. Prepare vegetables. Remove core and seeds from first measure of capsicums and thinly slice; cut cucumber in half lengthways, remove seeds with a teaspoon then cut into thin sticks; thinly slice first measure of spring onion on an angle. Set aside.
  2. Place noodles in a large, heat-proof bowland cover with boiling water, using a fork to separate strands. Leave for 5 minutes then drain and return to bowl with sesame oil. Add bok choy and toss to combine.
  3. While noodles cook, heat oil in a large fry-pan or wok on medium-high heat. Cook lamb mince for about 3 minutes, until starting to brown, breaking up with a wooden spoon as it cooks.
  4. Add second measure of capsicum and carrot and cook, stirring frequently, for 3-4 minutes, until vegetables are tender and mince is cooked. Add all remaining Vietnamese lamb mince ingredients to pan/ wok and cook a further 1 minute, until combined and heated through.
  5. In a small bowl, mix all Asian dressing ingredients together until combined.
  6. To serve, divide noodles between bowls and top with Vietnamese lamb mince and fresh vegetables. Drizzle over Asian dressing and sprinkle over chopped peanuts.

Nutritional Information

Energy 1948 kj
466 kcal
Protein 24.5g
Carbohydrate 46.9g
Fat 19.6g