Shredded Lamb and Red Onion served with Noodles
Recipe courtesy of Rob Cunningham, Compass Group Development Chef and healthyliving award assessor.

Serves 10

Ingredients
1.25kg cooked shoulder lamb, fat removed, shredded
100g onions
250g red onions
1 bunch spring onions, chopped
500g egg noodles
40g garlic purée (or 2 cloves, finely chopped)
Minimal amount of rapeseed oil
250g carrots, julienned
250g bean sprouts
15g mange touts
2 peppers, de-seeded

Method
Soak the noodles in boiling water and cover.
Shred the onions and red onions (not the spring onions) and chop peppers.
Heat a little oil in a wok, add the shredded onions and carrots and cook for 2-3 minutes. Add the peppers and lamb and cook for a further 2 minutes.
Drain the noodles and add them to the lamb mix along with the bean sprouts and mange touts, and stir fry for 2 minutes.
To serve, sprinkle the chopped spring onions over the lamb.

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