Chicken ramen
Check out our simple ramen recipe with chargrilled chicken, crunchy vegetables and noodles. This fresh and vibrant dish is easy to make, ready in 30 minutes and a great source of protein
Spicy cumin lamb noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
- 250g boneless lamb shoulder or leg
- 1 tsp cornflour
- 60ml vegetable oil
- 1 tbsp cumin seeds
- 2-3 small dried Chinese chillies
- 350g fresh wheat noodles
- 4 garlic clovescrushed
- 1 tbsp finely grated ginger
- 3 spring onionswhite parts thinly sliced, green parts cut into 3cm pieces
- 1 small onionthinly sliced
STIR-FRY SAUCE
- 60ml soy sauce
- 1½ tbsp chinkiang (Chinese black vinegar) or rice vinegar
- 1 tbsp white sugar
Nutrition: per serving (3)
- kcal823
- fat32.7g
- saturates6.3g
- carbs91.4g
- sugars15.2g
- fibre11.5g
- protein35.2g
- salt3.7g
Method
step 1
Partially freeze the lamb (to make slicing much easier), then thinly slice with a sharp knife. Toss in a large bowl with the cornflour and 2 tsp of the oil.
step 2
Toast the cumin seeds and chillies in a small dry frying pan over medium heat for 2 mins or until fragrant. Grind to a powder using a spice grinder or mortar and pestle.
step 3
Combine the stir-fry sauce ingredients in a bowl.
step 4
Bring a large pan of water to the boil. Cook the noodles according to the pack instructions. Drain, then rinse under hot water.
step 5
Heat 1 tbsp of the remaining oil in a wok or large deep frying pan over medium-high heat. Stir-fry the garlic, ginger and white parts of the spring onions for 30 seconds or until fragrant. Add the lamb and stir-fry for 4 mins or until browned.
step 6
Stir in the cumin and chilli, and cook for 30 seconds or until fragrant. Add the onion, green spring onion parts and remaining vegetable oil, and cook for 1 min or until starting to soften. Finally, add the noodles and stir-fry sauce, and toss to combine.
step 7
Remove from the heat, season with salt and pepper, and serve immediately.
