600g lea lamb leg or shoulder trimmed of any fat and then diced
1 teaspoon coconut oil
1 teaspoon white pepper
1/4 teaspoon salt
1 teaspoon dried herbs
1 teaspoon garlic granules
Spring onions washed and sliced
1 red pepper sliced
1 yellow pepper sliced
1 tin of sweetcorns drained
1 1/2 teaspoon soy sauce
2 teaspoon rice vinegar
2 teaspoon peanut butter
2 teaspoon dried ginger
2 teaspoon honey
1. Drizzle the coconut oil into a skillet; fry the lamb until brown on both sides and transfer to a plate. Cover over.
2. Warm the oil through for 2-3 minutes and season with the pepper, salt, garlic granules and herbs.
3.. Add the spring onions, peppers and sweetcorn. Saute for 5 minutes; stir-in the soy sauce, rice vinegar, peanut butter, dried ginger and honey.
4. Add the cooked lamb back into the skillet. In a seperate pan cook the noodles as per the packets instructions.
5. Transfer the noodles to the skillet; stir to blend the noodles into the Thai sticky mixture. Serve immediately on warmed bowls. Awesome!
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