Cumin Lamb Noodles Recipe

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

Toast coriander seed, fennel seed, cumin seed, and sichuan peppercorns until fragrant; grind coarsely.

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

Boil wide cut noodles until al dente; drain well.

Heat oil in a wok over high heat; add marinated lamb in a single layer and fry for 30 seconds on each side.

Add garlic, onion, and celery; stir-fry for about 30 seconds.

Add lee kum kee chu chow chili oil, sugar, sake, lee kum kee premium soy sauce, and ching kang vinegar; stir-fry for another minute.

Turn off heat and mix in toasted sesame seeds; toss to combine.

Pour lamb mixture over drained noodles in a large bowl; stir to combine.

Portion out mixed noodles into individual bowls and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens