Photo: Jason Wallis; Styling: Cindy Barr 
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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

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Ratings & Reviews

TCUnurse's Review

July 28, 2014
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 :)

Debbie0115's Review

April 10, 2014

Rbaha411's Review

April 05, 2014
Very good! Highly recommend. Made no changes.

dmwellin's Review

January 12, 2014
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.

AimeeActivist's Review

December 05, 2013

H2OQueen's Review

November 03, 2013
Very tasty, healthy recipe. The ground lamb added great flavor, Easy to-make and a great meal for a weeknight.