Minced Lamb with Pak Choy and Chillies


  • 500g lean lamb mince
  • 1 tablesp. oil
  • 3 cloves garlic, crushed
  • 2 red chillies, deseeded and finely chopped
  • 4cm piece of fresh ginger, peeled and finely chopped
  • 2 heads of pak choi
  • 300g fine straight to wok noodles
  • 4 tablesp. soy sauce
  • 1 tablesp. brown sugar
  • Rind and juice of 1 lime
  • 4 scallions, thinly sliced
  • Handful of basil leaves


Heat a wok and add a little oil. Stir-fry half the lamb until browned.


Remove to a plate then stir-fry the remaining lamb and remove. 


Add the garlic, chillies and ginger and cook for a minute. Return the lamb to the wok and stir through for a couple of minutes to reheat.


Cut the pak choy across the stem and leaves into thin slices. Then add into the wok along with the noodles.  Combine well and continue to cook until the pak choi just wilts.


Stir through the soy sauce, brown sugar and lime rind and juice. Remove from the heat and add in the scallions and basil.

Minced Lamb with Pak Choi and Chillies

Serving Suggestions

Serve with crusty bread and green salad.