Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 400g lamb stir-fry strips

• 2 1/2 tablespoons Thai red curry paste

• 200g rice stick noodles

• 2 teaspoons light olive oil

• 1 large brown onion, halved, each half cut into thin wedges

• 250g orange sweet potato (kumara), peeled, halved lengthways, cut into 5mm-thick semicircles

• 125g green beans, topped, halved

• 6 green shallots, ends trimmed, cut into 5cm lengths

• 2 tablespoons water

• 2 (about 250g) green zucchini, thinly sliced

• 4cm-piece fresh ginger, peeled, cut into matchsticks

• 2 small fresh red chillies, halved, deseeded, thinly sliced lengthways

• 2 fresh kaffir lime leaves, centre veins removed, shredded

• 125ml (1/2 cup) light coconut milk

• 2 tablespoons fresh lime juice

• 1/3 cup firmly packed fresh coriander

Method

• Step 1

  Combine lamb and 1 tablespoon of curry paste in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.

• Step 2

  Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until soft.

• Step 3

  Meanwhile, heat 1 teaspoon of the oil in a wok over medium-high heat until just smoking. Add one-third of the lamb and stir-fry for 30 seconds or until browned. Transfer to a bowl and set aside. Repeat with remaining lamb, in 2 more batches, reheating wok between batches.

• Step 4

  Heat the remaining oil in the wok over medium-high heat. Add the onion and stir-fry for 4 minutes or until brown. Add the sweet potato, beans, green shallots and water, and stir-fry for 3 minutes. Add the zucchini, ginger, chilli and lime leaves, and stir-fry for 2 minutes. Add the remaining curry paste and coconut milk, and bring to a simmer.

• Step 5

  Add the lamb, lime juice and coriander and stir-fry until heated through.

• Step 6

  Drain noodles and divide among bowls. Top with stir-fry and serve immediately.