Cumin Lamb Noodles

5 from 4 votes

Cumin Lamb Noodles are quick and easy to make! Packed with veggies, smothered in sauce they are take out food that can be cooked at home.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: asian, Western

Keyword: cumin lamb noodles

Servings:

Calories: 195kcal

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.