Soba Noodles with Spicy Cumin Lamb

• 7 ounces uncooked soba noodles
• 1/2 cup fat-free, lower-sodium chicken broth 
• 2 tablespoons rice vinegar
• 4 1/2 teaspoons hoisin 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 

Preparation

1. 1. Cook noodles according to package directions. Drain and rinse; drain well.
2. 2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.
3. 3. 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.
4. 4. 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.

I got this recipe from Cooking Light magazine.  I used udon noodles instead of soba since Kroger did not sell them.  I also used a bag of frozen stir fry vegetablesinstead of the fresh vegetables.   This dish has a sweet flavor.  This is a quick dish to make.

Megan-3.5/5

Jesse-3/5