Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions. Drain and rinse; drain well.

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  • 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.

Nutrition Facts

409 calories; fat 16.5g; saturated fat 5.4g; mono fat 6.4g; poly fat 2.5g; protein 23.3g; carbohydrates 45.4g; fiber 2.2g; cholesterol 55mg; iron 3.6mg; sodium 621mg; calcium 65mg.
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