Spiced Lamb Noodles
with Honey-Chili Drizzle- Wheat
- Sulphites
- Soy
These spiced lamb noodles will have you dreaming 'Take me to Queens, NY!' Inspired by the iconic Xi’an Famous Foods' lamb and hand-pulled noodle dish, full of aromatic spice and fresh herbs. In place of handmade noodles, we've added easy-to-cook linguine. To add a final flourish, drizzle the spicy honey sauce over top!
250 g
Ground Lamb
170 g
Linguine
()
170 g
Coleslaw Cabbage Mix
113 g
Red Onion
15 g
Ginger
2 unit
Green Onion
1 tbsp
Cumin-Garlic Blend
1 tbsp
Chili-Garlic Sauce
1 tbsp
Cornstarch
()
2 tbsp
Soy Sauce
()
160 g
Sweet Bell Pepper
1 tbsp
Honey
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate half the ginger (use all for 4 ppl). Thinly slice green onions. Stir together chili garlic sauce and honey in a small bowl.
Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
While linguine cooks, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender-crisp, 3-4 min. Add peppers, coleslaw mix, ginger and half the Cumin-Garlic Blend. Cook, stirring often, until fragrant, 2-3 min. Season with salt and pepper. Transfer to a plate.
Heat the same pan over medium. When hot, add lamb to the dry pan. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Cumin-Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
While lamb cooks, whisk together soy sauce, cornstarch and 3/4 cup water in a medium bowl. When Cumin-Garlic Blend in lamb is fragrant, add soy sauce mixture and bring to a boil. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Add lamb, sauce, stir-fried veggies and half the green onions to the large pot with linguine. Season to taste with salt and pepper, then toss to combine. Divide spiced lamb noodles between plates. Top with honey-chili drizzle. Sprinkle remaining green onions over top.
- Flavor: Many enjoyed the honey-chili drizzle, but some found the dish bland or overpowered by cumin.
- Ease of prep: Quick and easy to make, though some found the instructions confusing, particularly regarding the reserved pasta water.
- Suggestions: Consider using rice noodles instead of linguine; reduce cumin amount; add more vegetables and sauce for better balance.
- Portions: Generous serving size, with some noting it was enough for leftovers or to feed more than expected.
- Protein: Some preferred alternative meats like chicken or pork over lamb, which was divisive in flavor.
