Ingredients
Scale
- 12 oz wheat noodles (thin lo mein or udon)
- 1 lb ground lamb or thinly sliced lamb shoulder
- 2 tbsp peanut or vegetable oil
- 2 tbsp cumin seeds, toasted and ground
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp chili oil (adjust to taste)
- 1 tbsp dark soy sauce
- 1 tsp light soy sauce
- ½ tsp sesame oil
- Salt to taste
- Green onions, sliced (for garnish)
- Cilantro, chopped (for garnish)
- Toast sesame seeds for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add lamb and cook until browned, about 4–5 minutes.
- Add cumin, garlic, and ginger; stir 30 seconds until fragrant.
- Pour in chili oil, soy sauces, and sesame oil. Toss in cooked noodles and toss well to coat evenly.
- Salt to taste. Garnish with green onions, cilantro, and toasted sesame seeds.
Notes
- For extra heat, add a pinch of crushed red pepper flakes or extra chili oil.
- Vegetarian option: Swap lamb for crumbled tofu or seitan and use mushroom soy sauce.
- Toast cumin seeds in a dry pan before grinding for maximum aroma.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 Bowl
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
