I thought this recipe was ok, but not great (a little sweet for me). John liked it a lot,though. If anything, though, it’s a good reminder to use lamb in stir fries occasionally. I substituted oyster sauce for hoisin because I don’t care for the latter.
- 7 ounces uncooked soba noodles
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 tablespoons rice vinegar
- 4 1/2 teaspoons hoisin sauce or oyster sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon five-spice powder
- 8 ounces ground lamb
- 1 tablespoon dark sesame oil
- 1 teaspoon cumin seeds
- 3/8 teaspoon crushed red pepper
- 1 1/2 cups broccoli florets
- 1 cup snow peas, trimmed
- 1/2 cup thinly sliced red bell pepper
- 9 baby carrots, halved lengthwise (I cut up 3 regular carrots instead)
Cook noodles according to package directions. Drain and rinse; drain well
Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.
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.
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.