Leftover lamb doesn’t have to be flung into a pie or a curry – sometimes you just don’t have the time! These cumin-spiced noodles are a speedy midweek meal and make the most of your storecupboard, too. We prefer wider, flatter noodles for this recipe, but thinner egg ones would also work.
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Yields:
2
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Ingredients
For the noodles
2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. Szechuan peppercorns
200 g wide flat noodles
2 Tbsp. vegetable oil
175 g leftover roast lamb, cut into strips
1 large pak choi, trimmed and halved
Fresh coriander to serve
For the sauce
2 Tbsp. dark soy
1 Tbsp. light soy
1 Tbsp. sesame oil
1 Tbsp. Chinese black vinegar
1 tsp. ground cumin
1 garlic clove, crushed
1 tsp. honey
1-2 tsp chilli oil, depending on taste
2 tsp. cornflour
Directions
Step 1In a large non-stick frying pan, toast the cumin and coriander seeds with the peppercorns for 2min until fragrant. Transfer to a bowl and bash with the end of a rolling pin (or use a pestle and mortar) to a powder.
Step 2Cook the noodles according to pack instructions, adding the pak choi for the last 2-3min. Meanwhile, heat the oil in the same pan you used for the spices and cook the lamb over a high heat for 3-4min until starting to crisp. Sprinkle in the spice mix and cook for another minute.
Step 3Add the sauce ingredients (apart from the cornflour) to the pan, tossing to combine. Use 2tbsp of the noodle water to make a slurry with the cornflour and pour into the pan. Stir in the noodles and pak choi then cook everything over a medium heat for another 2-3min until combined and thickened slightly. Serve in bowls sprinkled with the fresh coriander and sesame seeds.
GH TIP
Top with a fried egg for more protein – and flavour! We like to fry ours in crispy chilli oil.
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
