Cumin Lamb Noodle | Sarah Tiong x Lee Kum Kee Australia & New Zealand

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: hot sauce

Hot sauce can provide similar heat at a lower cost.

Toast coriander seed, fennel seed, cumin seed, and sichuan peppercorns in a pan until they start to smoke and pop, then grind them coarsely.

Marinate finely sliced lamb with the spice mix, lee kum kee premium soy sauce, corn starch, and vegetable oil; mix until well coated and set aside for 15-20 minutes.

Prepare wide cut noodles by boiling them until al dente and then draining well.

Heat a wok on high heat and add vegetable oil; once hot, add the marinated lamb in a single layer and fry for about 30 seconds on each side.

Add minced garlic, sliced onion, and sliced celery to the wok; stir-fry for about 30 seconds to keep the texture of the vegetables.

Add lee kum kee chu chow chili oil, sugar, sake, lee kum kee premium soy sauce, and ching kang vinegar to the wok; stir-fry for another minute and then turn off the heat.

Stir in toasted sesame seeds and toss everything together in the wok.

In a large bowl, combine the drained noodles with the lamb mixture and stir well to coat the noodles with the sauce.

Portion the mixed noodles into individual bowls and garnish with coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens