Spicy Orange Lamb and Noodle Stir Fry
Elevate your weeknight dinners with this vibrant and flavorful Spicy Orange Lamb and Noodle Stir Fry—a quick and easy recipe that combines tender, thinly sliced lamb with perfectly cooked rice noodles and crisp, colorful vegetables. A zesty, tangy-sweet orange sauce, infused with the kick of sambal oelek chili paste, ties everything together, creating a bold and balanced dish. Fragrant hints of garlic, ginger, and sesame oil add aromatic depth, while julienned carrots and red bell peppers bring a satisfying crunch. This stir fry is ready in just 35 minutes and makes for a crowd-pleasing, protein-packed meal. Garnish with sesame seeds for an added layer of texture and serve hot for a comforting, Asian-inspired dinner that’s bursting with flavor. Perfect for lovers of spicy, citrus-infused recipes!
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Recipe Information
Ingredients
- 400 g Lamb loin or leg (thinly sliced)
- 200 g Rice noodles
- 120 ml Orange juice (freshly squeezed)
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Sambal oelek (chili paste)
- 2 tsp Cornstarch
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 2 tbsp Sesame oil
- 1 large Carrot (julienned)
- 1 medium Red bell pepper (sliced)
- 4 stalks Spring onions (sliced)
- 1 tbsp Sesame seeds (optional)
- 2 tbsp Vegetable oil
Instructions
Prepare the rice noodles according to the package instructions. Rinse under cold water, drain, and set aside.
In a small bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, sambal oelek, and cornstarch until smooth.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Season the sliced lamb lightly with salt and pepper, then sear it in the hot wok for 2-3 minutes or until lightly browned. Remove the lamb and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the carrot and red bell pepper slices to the wok. Cook for 3-4 minutes until slightly softened.
Return the cooked lamb to the wok along with the cooked rice noodles.
Pour the orange sauce over the contents of the wok. Toss everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Finish by drizzling sesame oil over the stir-fry and adding the sliced spring onions. Toss again to combine.
Serve hot, optionally garnished with sesame seeds for added crunch and flavor.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
