Cumin Lamb Noodles are super quick and easy to make. Packed with vegetables, smothered in a hoisin soy sauce they are take out food that can be cooked at home. Comfort food on a chopstick, yes please!! 😍🥰😘. Spicy Cumin Lamb Noodles are perfect Friday nights or any night of the week!
Recipes like my Pork Mince Noodles, Beef Noodle Stir Fry and Soy Sauce Noodles focus on a sauce and noodle combo with veggies and a slick sauce.
My Air Fryer Lamb Chops and Slow Cooker Lamb Ribs offer modern appliances to cook lamb. The Marinated Lamb Ribs are oven baked.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Better than takeout: some nights you want the stuff of Vietnamese, Japanese or Chinese restaurants and dreams coming true. Save your money and waiting in line or for the delivery guy or gal, grab the ingredients and whip up the recipe as you please.
- Budget friendly: there is nothing in this recipe that will break the bank. Lamb mince is cheaper than other cuts of meat and you can use in season veggies to keep the weekly shop under control (Mince Lamb Noodles, veggies and sauce for around $10 to $15 for 4 meals, who is up for it?)
- 3 ingredient Sauce: I really held back in using 20 ingredients (no Shaoxing wine!) for the sauce for this one!! I want you to be able to make this after work if you please so I have made it super simple 😍😍.
- Instant Noodles, Egg Noodles or your favourite: people usually have a noodle or 2 brand that they like more than others. The good thing about this recipe is you can use your favourite. Cook them according to the packet instructions and throw them in the pan!
- Dark Soy Sauce: this is the secret ingredient in Asian cooking that turns things a lovely golden brown colour! It is different from regular (sushi) style soy sauce. If you make the recipe with regular soy sauce, it will still work, however, the colour will be lighter than shown in the photos throughout the post.
- Meal prep: it looks like take out, tastes like take out, but you don't have to dial in or wait for it to be delivered. (Saving you time and money ❤❤❤ )Chop the vegetables in advance and then you can cook it after work, thinking all day that dinner is 'almost done!'.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Lamb mince: (also known as ground lamb): budget friendly, freezer friendly, a nice change from beef, pork or chicken. This versatile ingredient can be used in so many delicious ways!
- Noodles: as you can see from the photo above, I am using instant noodles. These are awesome as they take only 2 minutes to cook. You can purchase the version that does not come with seasoning or dried veggies. They cook super quickly and have great texture!
- Cabbage: this ingredient is perfect to stir fry and takes only moments to prep. Simply finely shred (chop it) with a knife and chopping board and you are all set!
- Mushrooms: save yourself a little effort and purchase sliced mushrooms 😉😉. That way all you need to do is throw them in the pan. The price difference is minimal and the fuss free nature of them is too easy!
- Green onions: we use a couple of these as our third veggie in the recipe. If you want some pops of colour on top of the noodles, chop some of the green top tubular bits and sprinkle them over the top!
- Garlic: use 2 to 3 cloves of fresh garlic, chopped up. You can use jarred minced garlic if you have it and not the clove.
- Peanut oil: we start with this ingredient, heat it and add the garlic and lamb mince. It is commonly used in Asian cooking and has an aromatic and fragrant taste about it. See my substitutions and variations for an alternative 😁 .
🍜 Spicy Cumin Lamb Noodle Sauce
- Hoisin Sauce: this is readily available in the Asian food/soy sauce area of the supermarket. It is great for stir fry's and there are plenty of budget friendly brands available 😘.
- Dark Soy Sauce: this is different to normal soy sauce. This ingredient is used to bring the dark texture to the noodles and dish. It will be labelled 'dark soy sauce' and has more of a black ink colour than a transparent brown like regular soy sauce. There won't be a wide variety of brands, but most major stores like Walmart, Tesco, Aldi, Woolworths, Coles and Safeway will sell at least 1 version of it.
- Brown sugar: this is optional as some folks won't want to add sugar if they are cutting back 😉. Omitting it won't make a massive difference to the recipe. The main reason I use for the dish is to balance the saltiness of the dish. Both the noodles and sauces have a high amount of sodium, so this touch of sweetness means the dish is not 'too salty!'. Umami all the way my friend ❤🥰😍😉.
Here at the step by step instructions to make the recipe. We start by making the noodle sauce.
- Gather the sauce ingredients (Photo 1)
- Whisk together (Photo 2)
- Add oil, garlic and lamb mince to pan (Photo 3)
- Add vegetables to pan (Photo 4)
👩🍳 How to Make Cumin Lamb Noodles
Start by whisking together the dark soy sauce, hoisin sauce and sugar. Once that is combined, set it aside and heat the peanut oil in a large sauté pan, skillet or wok.
Add the chopped garlic, lamb mince, cumin, salt and pepper to the pan. Cook for 5-10 mins, breaking up any clumps as you go (a silicon flexible turner used vertically is a great way to do this).
When the lamb is cooked, remove it from the pan. Don't rinse or wipe any excess liquid in the pan (this will help cook the rest of the dish 😁). Then add the cabbage, mushrooms and spring onions. Stir fry them for 2 to 3 mins.
The vegetables will have a wet sweaty look about them when they are cooked. Using high heat cooks them very quickly and you can use this time to also cook and drain the noodles.
- Add cooked noodles to the vegetables (Photo 5)
- Then add cooked lamb back to the pan (Photo 6)
- Pour the sauce over the noodles (Photo 7)
- Stir till heated through (Photo 8)
🍽 Serving Suggestions
These spicy lamb noodles are a meal in one! Lamb noodle stir fry, chopsticks, you and me yes please!!
You may not have room for anything else. If however, you want to serve a starter, try my Air Fryer Frozen Spring Rolls. They pair exceptionally well with store bought sweet chilli sauce!
Portion the noodles into bowls and provide chopsticks for eating. If you like the idea of a garnish, try thinly sliced green onions, a drizzle of chili oil or toasted sesame seeds.
👍 How to Guide
How to Store
Let the dish fully cool, then transfer to an air tight container.
It will keep 2 to 3 days in the fridge.
How to Freeze
Ensure the dish has fully cooled before portioning into containers and place in the freezer for up to 3 months.
How to Reheat
Reheating noodles can have mixed results.
The best thing to do, is to ensure that the noodles have fully thawed before reheating.
You can use the microwave or reheat in a pan on the stove. If using the stove, add a couple of drops of peanut oil so that the noodles don't stick to the pan.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You might like to drizzle some chili oil over the noodles to serve (a little heat goes a long way ❤! (Your looking so spicy my friend 😍🥰❤ ).
- Biang biang noodles (thicker and wider) than instant noodles are a great alternative to ramen noodles. You can sub these in and keep the rest of the recipe the same.
- If you want to use lamb shoulder and chop it into strips and fry off in place of the lamb mince you can.
- If you want to use regular soy sauce you can, the colour of the noodles won't be as dark, fyi something to keep in mind 😘.
- If you don't have peanut oil, vegetable oil is a good substitute.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Have all of the ingredients prepped and ready to go prior to turning on the heat. This is a fast to cook recipe and you want to be ready to throw stuff in the pan without stopping to cut things up in the middle of the cook time.
- Allow the peanut oil to heat in the pan before adding the garlic, lamb and cumin.
- Read the packet instructions and follow these to cook the noodles.
- Use chopsticks to help uncurl the noodles as they cook, separating them before adding them into to the pan.
- Use high heat.
- Keep things moving in the pan.
🤓 Frequently Asked Questions
What is the best cut of lamb for stir fry?
You can use lamb shoulder, rump or mince for stir fry, each of these will work well.
How do you prepare noodles for stir fry?
Read the instructions on the packet of noodles and follow those to cook the noodles. Drain them once cooked, discard the water and then add the cooked noodles to the pan and pour the sauce over the top.
Do you cook noodles before adding to stir fry?
Yes, cook the noodles before adding them to the stir fry pan or wok.
How do I stir fry noodles without a wok?
If you don't have a wok, you can use a sauté pan, fry pan with wide rim or skillet. Whichever pan you use has to have the capacity to hold the cooked dish.
😍 More Easy Noodle Recipes
If you love noodles (I understand!!) then here are some more recipes that I know you will love to try:
- Beef Yaki Udon
- Mushroom Udon
- Chilli Garlic Noodles
- Chicken Yaki Udon
- Hungover Noodles
- Shrimp Yakisoba
- Seafood Yaki Udon
- Salmon Noodle Stir Fry
- Prawn Stir Fry Noodles
Time to get your noods on my friend 🥰.
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Cumin Lamb Noodles
- 1 Glass jug to make the sauce
- 1 Mini whisk
- 1 Fry pan deep edges
- 1 Silicon flexible turner
- 1 Heatproof Bowl
- 2 Chopsticks
- 1 Colander
- 2 tablespoons peanut oil
- 2 cloves garlic chopped
- 500 grams/16 oz lamb mince (ground lamb) Note 1
- 1 teaspoon cumin
- ½ tsp cracked black pepper
- ¼ teaspoon salt Note 2
- 2-3 cups cabbage shredded
- 1 cup mushrooms sliced
- 8 spring onions ends and tips trimmed, cut into thirds
- 4 cakes instant noodles
Cumin Lamb Noodle Sauce
- ½ cup hoisin sauce
- 1 ½ tablespoons dark soy sauce Note 3
- 2 tablespoons brown sugar Note 4
- Make the sauce: gather the hoisin sauce, dark soy sauce and brown sugar. Combine in a small jug using a mini whisk, then set aside.
- Cook the lamb mince: heat 2 tbs of peanut oil in a large heavy based pan. Add the chopped garlic, lamb mince, cumin, salt and pepper. Cook till browned and use a wooden spoon to stir and break up any clumps of meat as you go. Remove it from the pan when cooked.
- Stir Fry the vegetables: add the shredded cabbaged, sliced mushrooms and sliced green onions to the pan. Stir fry for 2 to 3 mins till they are cooked.
- Cook the noodles: read and follow the instructions on the packet of noodles. Drain once cooked and add to the stir fried vegetables.
- Combine: add the cooked lamb mince to the cooked noodles and vegetables. Pour the sauce over the contents of the pan and use tongs or chopsticks to stir the sauce through till it is consistently spread across the dish. Allow to heat through.
- Serve: portion the spicy cumin lamb noodles across bowls and provide chopsticks for eating. If you want a garnish, slice some of the green onion top bits and sprinkle over the top. Or use toasted sesame seeds or a drizzle of hot chilli oil. Enjoy!
- Note 1 - Lamb Mince: you can switch the lamb out and use beef, chicken or pork if you want to.
- Note 2 - Salt: omit if desired. The sauces are high in salt as it is, so if you are not a fan of salt, skip this ingredient.
- Note 3 - Dark Soy Sauce: this is a different ingredient to regular soy sauce. It has a thin consistency however, the colour is dark like black ink. This brings the golden brown colour to the noodles. If you substitute with regular sauce sauce (that will be fine), you will get the same flavour, however, the dish won't be as dark in colour.
- Note 4 - Brown Sugar: if you want to use regular white sugar or caster sugar you can. If you want to omit this ingredient, you can, the dish will be a little more salty in flavour however, as the sugar, balances the sweet and savouriness of the recipe.
- Note - Tablespoons: An Australian tablespoon (which is what I use) is 20ml. In many other countries (USA and Canada for example) the same tablespoon measures 15ml (0.5 oz). So if using a 15 ml tablespoon, use 2 tablespoons for the dark soy sauce ie 30ml or 1oz.
Adding to my list to cook!!!
Thanks Belinda. I hope that you enjoy the recipe.
Toni Green says
These are sensational and I already want to make them again! Thanks.
Thanks Toni, I loved reading your feedback!!