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Lamb noodles with cumin
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 549
  • Fat about 15g
  • Carbohydrates about 61g
  • Protein about 40g
This is needed
This is needed for 4 people
  • salted water, boiling
  • 300 g noodles
  • 1 tbsp cumin
  • 1 tbsp sesame seeds
  • 2 tsp peppercorn (e.g. Lampong)
  • 1 tbsp peanut oil
  • 3 garlic clove, finely chopped
  • 4 cm ginger, finely grated
  • 6 spring onion, cut into strips
  • 500 g lamb shoulder, cut into thin slices
  • 4 tbsp soy sauce
  • 3 tbsp water
  • 1.5 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 0.25 bunch coriander, roughly torn
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And that's how it's done
And that's how it's done
Cook the noodles in boiling salted water until just al dente, reserve approx. 50 ml of the cooking water. Drain the noodles, rinse with cold water.
Without adding any oil, briefly toast the sesame seeds, cumin and peppercorns in a wide frying pan or wok, coarsely crush using a mortar and pestle.
Heat the oil in the same pan. Sauté the garlic and ginger for approx. 3 mins., turn up the heat. Add the lamb, fry for approx. 8 mins., stirring occasionally. Add the spring onions and spices, fry for approx. 1 min. Add the soy sauce, water, oil, vinegar and sugar, cover and reduce for approx. 3 mins. Add the noodles and reserved cooking water, heat gently while stirring. Garnish with the coriander.

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