1. Trim the edamame or the snow peas, set aside. Quarter the cob of corn and then cut each quarter into four wedges, reserve.
  2. Heat 25g (2 tbsps.) olive oil in a wok or skillet over medium/high heat.
  3. When the oil is hot stir fry the onions, broccoli florets, zucchini, cut up corn and edamame or snow peas, till they soften and are slightly browned but maintain a bit of a bite—al dente. Remove from heat, place the cooked vegetables in a bowl and set aside.
  4. Wipe out the wok/skillet, add 25g (2 tbsps.) of olive oil and return the wok/skillet to the stove top. When the oil is hot, add the ginger, garlic and chili and stir fry till fragrant, about one minute.
  5. Add the soy, rice wine, Silan, sesame oil, salt and Redefine Pulled Lamb. Combine and stir fry for an additional 5 minutes, till the ingredients are coated in sauce and cooked through. Mix in the reserved vegetables and continue to cook for another 2-3 minutes. Remove from heat and keep warm.
  6. Prepare the noodles. Boil salted water in a large pot. Add the noodles and cook for two minutes. Drain and toss with 5g (1 tsp.) sesame oil.
  7. Divide the noodles onto pre-warmed, serving bowls.
  8. Ladle the Redefine Pulled Lamb and vegetable stir fry on top. Garnish with coriander leaf and chopped scallions. Drizzle with lime juice. Serve with additional lime wedges on the side.
  9. Bon Appetit!
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70g (2.5 oz) ½ red onion

100g (3.5 oz) broccoli florets

150g (5.5 oz) 2 zucchini, trimmed and quartered

230g (8 oz) 1 ear of corn, cut into 16 pieces

160g (5.5 oz, 1 cup) edamame or snow peas

50g (2 oz, 4 tbsps.) olive oil

14g (2 cloves) garlic, minced

7g (½) a red chili, thinly sliced

40g (1 ½ fl. oz, 3 tbsps.) soy sauce

15g (1/2 fl. oz, 1 tbsp.) rice wine

10g (0.7 oz, 2 tsps.) Silan (date syrup)

10g (0.34 fl. oz, 2 tsps.) sesame oil

5g (0.2 oz, 1 tsp.) minced fresh ginger

3g (.1 oz, ½ tsp.) salt

250g (9 oz) Redefine Pulled Lamb

200g (7 oz) Bean Threads (Vermicelli)

25g (2) scallions, chopped

25g (2 tbsps.) coriander leaves