Ingredients
Scale
- 200g lamb shoulder, diced
- 250g Chinese egg noodles
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cumin seeds
- 1 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Fresh cilantro and green onions for garnish
- Sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a wok over medium-high heat and add cumin seeds until fragrant.
- Add diced lamb and cook until browned on all sides.
- Stir in minced garlic, chili flakes, soy sauce, and oyster sauce. Cook for 2-3 minutes.
- Add cooked noodles to the wok and toss everything together until well coated with the spices and sauces.
- Garnish with chopped cilantro, green onions, and sesame seeds. Serve hot.
Notes
- Adjust chili flakes to control spiciness.
- Can substitute lamb with beef or chicken.
- Add vegetables like bell peppers or bok choy for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg