Serves 4 (serving size: 1 cup noodles and 1 cup lamb mixture)
Photo: Jason Wallis; Styling: Cindy Barr
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
How to Make It
Cook noodles according to package directions. Drain and rinse; drain well.
Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.
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.
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.
great stir fry recipe, could not find cumin seed so used ground cumin in place. Mixed noodles in with lamb and veggie mixture at end so noodles weren't all stuck together. Topped with siracha for heat :)
Not a fan. I hadn't had soba noodles before, and I may not again, not a texture I like that much. I don't think buying lamb was worth it for this recipe, didn't taste much different than ground pork or beef, in my opinion, but is significantly more expensive.