2tbspKorean chilli pasteGochujang or chilli paste of your choice
2tbsplight soy sauce
2tbsprice wine
1tbspmaple syrup
300g| 10 1/2 oz cooked rice or udon noodles
2spiralised courgetteszucchini I left those out in my recipe
2large spiralised carrots
juice of 1 lime plus extra lime wedges to serve
2-3spring onionsscallions, finely chopped to garnish
toasted sesame seeds
freshly ground black pepper
Spiralized cucumber salad
1large cucumberspiralized
1/2tbsprice vinegar
toasted sesame seeds
pinchchilli flakes
Instructions
Mix the chilli paste, soy sauce, rice wine, maple syrup and garlic and set aside.
Put the udon noodles in a bowl and cover with boiling water to heat through. Leave to stand.
Heat a large, non-stick frying pan until hot and dry fry the mince for over a high heat, until the mince is crispy. Drain any fat away and don't turn the lamb until it is well browned on one side.
Once the lamb is browned all over, break it up with a wooden spoon then add the chilli marinade and mix to coat.
Drain the noodles and add to the pan together with the spiralized vegetables. Toss to combine and add the lime juice.
Season with a little pepper and garnish with the spring onions and sesame seeds.
To make the cucumber salad, combine all the ingredients just before serving - otherwise the cucumber will release a lot of moisture. Serve on the side.