Lamb and Vegetable Laksa with Hokkien Noodles

Lamb and Vegetable Laksa with Hokkien Noodles

A Spicy Mid-Week Warmer: Lamb and Vegetable Laksa with Hokkien Noodles

A fresh and fragrant laksa that's big on comfort.

Serves: 2
Preparation: 10 minutes
Cooking: 10 minutes

250g diced lamb
1 tbsp sunflower oil
60g laksa paste
500ml salt-reduced beef stock
1 carrot, cut into thin batons
2 small zucchini, thinly sliced
2 cups hokkien noodles, soaked in cold water to
loosen, then drained
1/2 cup light coconut milk
120g shredded snow peas
Lime wedges

Place the lamb in a small bowl with the oil and toss to coat. Heat a wok over high heat until smoking, then brown the lamb on all sides.
Add the laksa paste and stir for 30 seconds or until fragrant, then add the stock and bring to the boil. Add the carrot and cook for 1 minute, then add the zucchini and noodles and cook for 30 seconds, or until just tender.
Add coconut milk just before serving.
Serve with the shredded snow peas on top and lime wedges on the side.

Tip: The best cuts to use for this dish are lamb chops, leg steaks or rump.

Settle In For A Winter Night In, With Lamb

Get cosy with these simple and tasty winter warmers.

There's no doubt about it – winter is here. You've reluctantly pulled out your winter wardrobe and mornings consist of deciding how many layers you need and whether the office heating will be working today. 

While we can't help inform your wardrobe decisions, Australian Lamb have got you covered in the meal department. As the nights get colder and the days shorter there's no better way to heat your core than a delicious and nutritious lamb meal. 

These winter warmers will cut through that evening chill and satisfy your cravings for warm, filling dishes that will leave you feeling deliciously fulfilled.