Soba Noodles with Spicy Cumin Lamb

Soba Noodles with Spicy Cumin Lamb Recipe
Photo: Jason Wallis; Styling: Cindy Barr


This aromatic, fiery main course may be just the thing to warm up a chilly fall evening.


Serves 4 (serving size: 1 cup noodles and 1 cup lamb mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 409
Fat 16.5 g
Satfat 5.4 g
Monofat 6.4 g
Polyfat 2.5 g
Protein 23.3 g
Carbohydrate 45.4 g
Fiber 2.2 g
Cholesterol 55 mg
Iron 3.6 mg
Sodium 621 mg
Calcium 65 mg


7 ounces uncooked soba noodles
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons rice vinegar
4 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/4 teaspoon five-spice powder
8 ounces ground lamb
1 tablespoon dark sesame oil
1 teaspoon cumin seeds
3/8 teaspoon crushed red pepper
1 1/2 cups broccoli florets
1 cup snow peas, trimmed
1/2 cup thinly sliced red bell pepper
9 baby carrots, halved lengthwise


1. Cook noodles according to package directions. Drain and rinse; drain well.

2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.

3. Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.

4. Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.


Bruce Weinstein and Mark Scarbrough,

November 2013
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