Spicy Cumin Lamb Noodles - Marion's Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Soak futon noodles from the fridge section until they start to soften.

Dry roast cumin seeds and Szechuan peppercorns until fragrant.

Grind the roasted spices to a fine powder.

Gently separate the soaked noodles and transfer them to a bowl.

Add a little sesame oil to the noodles to prevent sticking and enhance flavor; toss to combine.

Finely slice Asian greens including Chinese spinach, young kale, and baby bok choy.

Heat a little oil in a wok and add minced garlic; sauté until fragrant.

Add thin slices of lamb to the wok, spreading them out for even cooking.

Add the ground spices to the lamb and stir-fry until fragrant.

Add the sliced greens to the wok and stir-fry until they are tender.

Mix soy sauce and oyster sauce together and pour over the stir-fried ingredients; mix well.

Add the cooked noodles to the wok and toss everything together until heated through.

Top the dish with a gooey fried egg and drizzle with homemade chili oil.

Garnish with chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens