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LAMB CHOWMEIN

Print Recipe
Servings 6
Author Jehan Powell

Ingredients

  • 1 lb ground lamb
  • ½ onion diced
  • 1 tbsp mince garlic
  • 1 tbsp chopped thyme
  • 1 hot pepper finely chopped
  • 1 tbsp oil
  • 1 cup shredded carrot
  • 1 red bell pepper thinly sliced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Chinese five spice powder
  • 3 tbsp hoisin sauce
  • 3 scallion finely chopped
  • 1 - 12 oz package chowmein noodles
  • Thinly shredded cabbage optional

Instructions

  • In a large pan or wok add oil. When oil is hot, add lamb, then add salt and cook until brown, about 5 minutes. Be sure break up lamb using a spoon.
  • While the meat browns, place a large pot of salted water on the fire and bring to a boil and cook chowmein according to directions on the package. Strain and set aside.
  • Add onion, garlic, thyme, pepper and Chinese five spice powder then stir and cook for about 2-3 minutes, until the onion softens. Add ½ cup of water and hoisin sauce to the lamb and cook for about 5 minutes until all the liquid evaporates.
  • Add shredded carrots, onions and stir fry for about 2 minutes, don’t overcook!
  • Add lamb and vegetable mixture to the chowmein and mix to combine using a tong or large fork.
  • Add scallion and black pepper and additional salt if needed.
  • Add a tsp of oil to the large frying pan over high heat and add the chowmein. Stir fry for about 2 minutes then remove from heat. Serve with thinly shredded cabbage.

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