Photo: Jason Wallis; Styling: Cindy BarrĀ 
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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