Lamb noodles with cumin

Lamb noodles with cumin

Total: 30 min. | Active: 30 min.
Nutritional value / person: 549 kcal
, Fat: 15 g
, Carbohydrate: 61 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g noodles
salted water, boiling


1 tbsp sesame seeds
1 tbsp cumin
2 tsp peppercorns (e.g. Lampong)


1 tbsp peanut oil
3 garlic cloves, finely chopped
4 cm ginger, finely grated
500 g lamb shoulder, cut into thin slices
6 spring onions, cut into strips
4 tbsp soy sauce
3 tbsp water
1 ½ tbsp sesame oil
1 tbsp rice vinegar
2 tsp sugar
¼ bunch coriander, roughly torn
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How it's done

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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.

Good to know
Note: Use Szechuan pepper instead of Lampong.

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