Spicy Korean crispy lamb with udon noodles and spiralized carrots – ready in 30 minutes!
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5 from 1 vote

Spicy Korean crispy lamb with udon noodles

Spicy Korean crispy lamb with udon noodles and spiralized carrots – ready in 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Korean
Servings: 4 -6 servings
Author: Lucy Parissi


  • 675 g/1½lb lamb mince
  • 2 tbsp Korean chilli paste Gochujang or chilli paste of your choice
  • 2 tbsp light soy sauce
  • 2 tbsp rice wine
  • 1 tbsp maple syrup
  • 300 g | 10 1/2 oz cooked rice or udon noodles
  • 2 spiralised courgettes zucchini I left those out in my recipe
  • 2 large spiralised carrots
  • juice of 1 lime plus extra lime wedges to serve
  • 2-3 spring onions scallions, finely chopped to garnish
  • toasted sesame seeds
  • freshly ground black pepper
  • Spiralized cucumber salad
  • 1 large cucumber spiralized
  • 1/2 tbsp rice vinegar
  • toasted sesame seeds
  • pinch chilli flakes


  • 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.