I LIKE THIS RECIPE BECAUSE ... this dish is is its own artwork thanks to the wonderful mix of colours. Don't forget, you can eat it! The salty soy sauce, warming ginger and sweet honey means you have a heavenly mix of tastes ... and the sticky noodles just add to your enjoyment!
600g lean 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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