Vietnamese · Dinner
Lamb Stir-Fried Noodle Bowl
Thin rice noodles stir-fried in a hot wok with lamb sirloin, garlic, ginger, and scallion, tossed in a fish sauce and soy glaze sharpened with lime. Bean sprouts and carrot bring crunch, while cilantro and crushed peanuts finish the bowl. Served hot as a quick weeknight noodle plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
24.6gFat
58.9gCarbs
9.8gSugar
3.9gFiber
1584mgSodium
113mgChol
7.8gSat Fat
780mgPotassium
85mgCalcium
4.6mgIron
1.9mcgVitamin B12
14mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the lamb sirloin against the grain into thin pieces. Soak the rice noodles in warm water for 10 minutes until pliable. Mince the garlic and ginger, slice the scallions into 1-inch pieces, and chop the cilantro and peanuts.
2
Marinate
Toss the lamb with half the soy sauce in a small bowl and rest at room temperature for 10 minutes to season.
3
Sear
Heat the vegetable oil in a wok over high heat until shimmering, then add the lamb in a single layer and cook 90 seconds per side until browned at the edges but still pink inside.
4
Sauté
Add the garlic and ginger and stir constantly for 30 seconds over medium-high heat until fragrant and golden, working quickly to avoid scorching.
5
Toss
Add the carrot and bean sprouts and stir-fry over high heat for 1 minute until the carrot softens slightly but still has bite.
6
Build
Return the lamb to the wok along with the noodles, fish sauce, remaining soy sauce, and sugar; toss over high heat for 2 minutes until glossy and evenly coated.
7
Finish
Remove from heat, stir in the lime juice and scallions, and toss for 20 seconds until the scallions wilt slightly.
8
Plate
Transfer the noodles to a bowl, scatter the peanuts and cilantro over the top, and serve with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb sirloin
- 5 oz70g dry, cooked to about 180g rice noodles
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 2/3 cup70g carrot
- 1 cup70g bean sprouts
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp peanuts
- 4 tbsp4 tbsp cilantro leaves
- 22 lime wedge, for serving
