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Soba Noodles with Spicy Cumin Lamb

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1 cup noodles and 1 cup lamb mixture)
This aromatic, fiery main course may be just the thing to warm up a chilly fall evening.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.