Mongolian Lamb Noodle Stir-Fry

Ingredients

• 8 ounces lamb shoulder, thinly sliced
• 6 ounces wheat noodles
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon neutral oil
• 1/2 onion, sliced
• 1 small bell pepper, sliced
• 1 carrot, cut into matchsticks
• 2 teaspoons ground cumin
• 1 teaspoon chile flakes
• 2 scallions, cut into lengths
• 1 teaspoon black vinegar

Steps

1. Cook noodles until barely tender, drain, and rinse briefly under warm water to prevent sticking.
2. Toss lamb with soy sauce and cornstarch. Heat the oil in a large skillet until very hot and sear lamb for 3 to 4 minutes until browned and cooked through.
3. Add onion, pepper, and carrot. Stir-fry for 3 minutes until just tender.
4. Add noodles, cumin, chile flakes, and vinegar. Toss vigorously for 2 minutes until hot and fragrant.
5. Fold in scallions for the last 30 seconds and serve at once.

Allergen note: Contains wheat and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.