Carole Food.
Cumin Lamb Noodles
If you haven’t tried lamb with noodles, I’d 100% recommend doing so. The lamb gives a really nice deep savoury flavour to the dish. This recipe is influenced by the Northern Chinese speciality, but I've made a few changes so it’s a bit quicker and easier.
Jump to recipeCumin Lamb Noodles
If you haven’t tried lamb with noodles, I’d 100% recommend doing so. The lamb gives a really nice deep savoury flavour to the dish. This recipe is influenced by the Northern Chinese speciality, but I've made a few changes so it’s a bit quicker and easier.
This is one of those dishes that I want to eat in a huge bowl, by myself, on the sofa. Noodles and I have that sort of 1:1 relationship. But don’t get me wrong, it’s equally delicious shared with family and friends!
What ingredients do you need for this dish (includes possible substitutions)?
Lamb: mince lamb is used in this recipe, but if you don’t like lamb then you could swap it for mince beef.
Dry ribbon noodles: these are slightly hard to source (but they do usually have it in large supermarkets or asian shops). If you can’t find ribbon noodles, then substitute it for your favourite type.
Spring onions: gives the dish a nice freshness and slight sweetness.
Garlic and ginger: use fresh or the jarred suff!
Ground cumin and ground coriander: these spices are essential to the dish and give the recipe its distinct flavour.
Chilli oil: use your favourite type here!
Light and dark soy: both are essential to the recipe here.
White wine vinegar: can be subsisted with rice wine vinegar if you have it!
Sesame seeds: this are optional but give the dish a nice finishing touch.
What to serve this with?
This dish doesn’t really need anything with it, but if you wanted some extra vegetables it would be great with some garlic fried broccoli or spinach.
Instructions
Brown the lamb mince
In a large frying pan over a high heat, add 1-2 tbsp of oil. Make sure the pan is very hot before you add the lamb mince. Add the lamb then cook until browned, about 5 minutes.
Add the spring onion
Add 1/2 of the spring onion and fry for another 3 minutes, or until the spring onion has softened.
Add the garlic, ginger and spices
Add the garlic, ginger and spices. Cook for 2 minutes. Stir often.
Add soy sauces, vinegar and chilli oil
Add the soy sauces, vinegar and chilli oil. Stir to combine.
Add the cooked noodles
Add the cooked noodles and stir to coat the noodles with the lamb and sauce.
Stir in the spring onions and sesame seeds
Stir in the remaining spring onions and sesame seeds.
Cumin Lamb Noodles
If you haven’t tried lamb with noodles, I’d 100% recommend doing so. The lamb gives a really nice deep savoury flavour to the dish. This recipe is influenced by the Northern Chinese speciality, but I've made a few changes so it’s a bit quicker and easier.
Ingredients
- 250g lamb mince
- 180g dry ribbon noodles, cooked
- 6 spring onions, finely chopped
- 3 garlic cloves, grated
- 5g ginger, grated
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1 tbsp chilli oil
- 1 tbsp light soy
- 1 tbsp dark soy
- 1/2 tbsp white wine vinegar
- 2 tsp sesame seeds
- Oil
Method
- Cook the noodles according to packet instructions.
- In a large frying pan over a high heat, add 1-2 tbsp of oil then the lamb mince. Cook until browned, about 5 minutes.
- Add 1/2 of the spring onion and fry for another 3 minutes.
- Add the garlic, ginger and spices. Cook for 2 minutes. Stir often.
- Add soy sauces, vinegar and chilli oil. Stir to combine.
- Add the cooked noodles and stir to coat the noodles with the lamb and sauce.
- Stir in the remaining spring onions and sesame seeds.
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