Lamb. veg and noodles tossed together with storecupboard sauces for a stir-fry that takes only 10 minutes to cook. This recipe is a mouthwatering Leftover idea from our slow-cooked shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. Place the noodles in a pan of boiling water and cook according to the pack instructions. Drain. drizzle with the toasted sesame oil. stir and set aside. Meanwhile. heat the oil in a wok or large non-stick frying pan and add the garlic. ginger and chilli and cook for 1 minute. Then add the baby sweetcorn. pepper and broccoli and cook for 3 minutes. Pour over the sweet chilli sauce. ketchup. soy sauce and 100ml (3 1/2fl oz) water and bring to the boil. cook for 5 minutes. adding the lamb for the last 2 minutes to heat right through. Toss with the noodles to serve.
