Quick noodle dishes are a weekday lifesaver. That also explains the ongoing popularity of kits like Hamburger Helper and its brethren. But forego the boxed kits and make your own noodle masterpieces so you know exactly what's in your dinner and that those ingredients are healthy and things you really enjoy. To that point, this time around, I'm sharing one of my favorite noodle dishes, brimming with chili crisp, tender lamb, sautéed onions and more. It's a quick meal and one that reheats beautifully, so I've been known to make a double batch at the beginning of a very busy week to cover lunches and dinners throughout.
You may have already guessed that beef can be substituted for the lamb. Go with strips of tender sirloin steak or the like for a dish similar to this. You can also just use lean ground beef if that's what you have on hand - just be aware that the texture will be different. Any kind of onion (or even diced pepper or carrots or both) will do in this dish. If you want this to be a one bowl meal, consider adding all three to get good veggie content in you meal. If you aren't a fan of chili crisp, you can skip it, but I'd recommend adding 1-2 teaspoons of your favorite seasoning salt and maybe some toasted sesame seeds, fried onions, or something similar to add a little crunchy texture to the dish.
I usually add a nice side salad to a dish like this. Sometimes it's as simple and chopped tomatoes, cucumbers, and onions dusted with a little green goddess seasoning or the something heavy with onion, shallot, and/or garlic. Then it's time for a nice glass of red wine or a dark beer. Or whatever you are craving - those two are mine! However you wash it all down, enjoy this quick, easy, and delicious dinner!
Spicy Cumin Noodles with Lamb
- 1 lb. boneless leg of lamb or thick cut lamb steaks
- 1 tablespoon ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 3 tablespoons canola or other neutral oil, divided
- 8 ounces dried fusilli noodles or other spiral-type noodles
- 1 teaspoon cumin seeds
- 1 small red onion, thinly sliced
- 2 tablespoons chili crisp, plus more to taste
- 2 tablespoons water
- 4 teaspoons rice wine vinegar
- 2 teaspoons dark soy sauce
Cut the lamb against the grain into ½-inch-thick strips. Toss the lamb, ground cumin, cornstarch, salt, and 1 tablespoon of oil in a medium bowl until the lamb is evenly coated. Allow it to stand at room temperature for 15 minutes while you work on the noodles.
Meanwhile, bring a large pot of water to a boil over medium-high heat. Cook the noodles according to package directions until al dente. Drain well; set aside.
Heat the remaining 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the cumin seeds; cook, stirring often, until fragrant, about 10 seconds. Add the lamb in a single layer; cook until well browned, 3 to 4 minutes. Stir in the onion; cook, stirring occasionally, until the lamb is no longer pink and the onions are softened and starting to brown, 4 to 6 minutes.
Stir the chili crisp, 2 tablespoons water, rice wine vinegar, and dark soy sauce into the sauté pan until well combined. Add the noodles and cook, stirring constantly, until they are well coated in the sauce, about 30 seconds. Stir in additional chile crisp to taste and serve.
- Yields: 4 servings
- Preparation Time: 30 minutes