Thursday, November 14, 2013

Soba Noodles with Spicy Cumin Lamb

I saw this recipe in a Cooking Light magazine....I made a few slight changes. This is pretty quick to make and full of flavor. I will try this again down the road and substitute ground sirloin for the ground lamb. Curious if the flavors will be better for me, as I am not a big fan of lamb. If anyone tries it with ground sirloin, please message me and let me know how it turns out. Enjoy!


7 ounces uncooked soba noodles
1/2 cup low sodium vegetable stock
2 tablespoons rice vinegar
1 1/2 tablespoons hoisin sauce
1 garlic clove, minced
1/4 teaspoon five spice powder
1/2 pound ground lamb
1 tablespoon pure sesame oil
1 teaspoon cumin seeds
1/2 teaspoon crushed red pepper
1 1/2 cups broccoli florets
1 cup snow peas, trimmed
1 medium red bell pepper, sliced
9 baby carrots, halved lengthwise

  1. Cook noodles according to directions. Rinse and drain well.
  2. In a small bowl combine stock, vinegar, hoisin sauce, garlic and five spice powder with a whisk.
  3. Heat a large wok over medium-high heat.
  4. Add lamb cooking about three to four minutes until browned. Remove lamb with slotted spoon, set aside.
  5. Return pan to heat. Add sesame oil to the drippings in the wok. Swirl to coat wok. Add cumin seeds and red pepper, cook 30 seconds or until the seeds pop. Stir constantly.
  6. Add broccoli, snow peas, red pepper and baby carrots to pan. Cook five minutes, stirring frequently.
  7. Add lamb and stock mixture cook about two minutes or until liquid is reduced slightly.
  8. Serve over cooked noodles.