Ingredients
Scale
- 8 oz noodles
- 1 lb lamb tenderloin, sliced into strips
- 2 tablespoons cumin seeds
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 1 teaspoon chili flakes (optional)
- Sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add cumin seeds and toast until fragrant, about 30 seconds.
- Add lamb strips and stir-fry until browned and cooked through, about 3–4 minutes.
- Stir in minced garlic, soy sauce, oyster sauce, and chili flakes if using. Cook for another minute.
- Add cooked noodles to the skillet and toss everything together to combine well.
- Serve immediately, garnished with chopped green onions and sesame seeds.
Notes
- Adjust chili flakes to spice preference.
- You can substitute lamb with beef or chicken.
- For a gluten-free version, use gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg