A central Asian dish of noodles and lamb.

Of course you will have lamb left because like me you are an over cooker! lol! We all cooked like we were having guests for Easter, right?

Er right!

So this is a quick version of a dish that would normally centre on the homemade pulled egg noodles. You could certainly have a go at these but I would have thought, like me, you are done with slaving in the kitchen for a few days?

I know I am!

So instead use shop bought thick egg noodles or fresh pasta, much easier, I feel.

For the sauce you will need

into a wok goes

left over shredded lamb

splash or two of oil

onion

Fresh tomatoes blanched, peeled and chopped

peppers chopped

garlic minced

water to cover

salt

optional (asparagus and green beans)

black rice vinegar to drizzle over the broth (from asian aisle in supermarket). You can use normal rice vinegar or white wine vinegar.

D x