Lamb Chowmein

Ingredients

• 680 g (1 1/2 lb)boneless lamb meat
• 340 g (12 oz)chow mein noodles
• 2 mediumcarrots, julienned
• 3spring onions
• 150 g (1 cup)cabbage, thinly sliced
• as neededsesame oil and rapeseed oil, for cooking the vegetables and meat
• 3 tbspgreen seasoning
• 2 tbspolive oil
• 2 tspmushroom soy sauce
• 1/2 tspcayenne pepper
• 1/2 tspadobo seasoning
• 1/2 tspground black pepper
• 1 tspsalt
• 1 tsppaprika
• 1/2 tspgarlic powder
• 4 tsp, plus more if neededsesame oil
• 2 tbsp, plus more if neededreduced-salt soy sauce
• as neededsalt
• as neededadobo seasoning

Instructions

1. 1

   Slice the lamb

   Cut the lamb into thin strips about 5 cm (2 in) long. Wash and clean the meat, then pat it dry.

2. 2

   Marinate the meat

   Combine the lamb with the ingredients listed for the meat seasoning. Leave it to marinate overnight, or for 1–2 hours.

3. 3

   Cook the noodles

   Cook the noodles according to the packet instructions and drain them well. Transfer to a long foil tray, drizzle with sesame oil and toss with a fork to coat. Add soy sauce, salt and adobo to taste, taking care not to oversalt because the meat and vegetables will also be seasoned. Cover the tray with foil and set aside.

4. 4

   Cook the lamb

   Heat a few tablespoons of rapeseed oil in a pan over medium heat. Add the lamb and cook until tender, about 25 minutes or longer, adding a little water at a time to help it cook. Once the meat has cooked in its juices, add it to the noodles; keep the juices, as they help flavour the dish, and do not let the meat dry out.

5. 5

   Sauté vegetables

   Over low-medium heat, warm a little sesame oil in a pan. Sauté garlic, ginger, pepper and spring onions until fragrant, taking care not to burn the garlic. Add the carrots and sauté for about 6–7 minutes, then add the cabbage and sauté for 1 minute. Add the vegetables to the noodles and toss to combine.

6. 6

   Adjust the seasoning

   Taste the chowmein and adjust the salt and seasonings as needed, adding more of whichever flavour is lacking.

What is lamb chowmein?

Chow mein is a Chinese-style noodle dish, with many regional and home-cooked versions. This version pairs noodles with marinated lamb, carrots, cabbage and spring onions.

The lamb cooks separately and its juices are added to the noodles, bringing seasoning through the dish. The vegetables are cooked briefly so they retain some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 35g protein, 68g carbs, 35g fat.

The noodles provide most of the carbohydrate, while the lamb contributes much of the protein and fat. Oil, sesame oil and the lamb also add fat, and the soy sauces, adobo and added salt contribute sodium. For a more balanced plate, serve a portion with extra fresh or lightly cooked vegetables.

Seasoning the lamb

The listed meat seasonings include green seasoning, mushroom soy sauce, spices and olive oil. Marinating for longer gives the lamb time to take on their flavours; if you are short on time, the recipe allows 1–2 hours.

Cutting the meat into thin strips helps it cook more evenly. Pat it dry after cleaning so excess moisture does not dilute the marinade.

Cooking the noodles

Follow the packet directions, then drain the noodles well before tossing them with sesame oil. This helps coat the strands before they are combined with the meat and vegetables.

Season the noodles cautiously at this stage. The lamb and its cooking juices, along with the vegetables, will add more flavour later.

Keeping the lamb tender

Cook the lamb over medium heat for about 25 minutes or longer, until tender. Add water a little at a time as it cooks, as the recipe relies on the meat simmering in its juices.

Keep those juices when transferring the lamb to the noodles. They carry seasoning into the dish, while letting the lamb dry out can make the finished mixture less succulent.

Cooking the vegetables

Use low-medium heat for the aromatics and watch them closely; the method specifically warns against burning the garlic. Add the carrots first and sauté them for 6–7 minutes.

Cabbage needs only 1 minute in the pan. That short cooking time keeps it from becoming as soft as the other components.

Bringing it together

Toss the lamb, its juices and the vegetables through the noodles so the seasoning is distributed. Taste at the end and adjust the salt and adobo gradually.

Serve as a filling bowl on its own, or add a simple side such as sliced cucumber or lightly dressed greens for freshness.

Recipe notes & tips

• Slice the lamb into strips of similar thickness so they cook at a similar rate.
• Drain the noodles thoroughly before adding sesame oil and seasonings.
• Add water to the lamb a little at a time rather than pouring in a large amount at once.
• Keep the lamb's cooking juices when you transfer it to the noodles.
• Add salt and adobo in small amounts, tasting before adding more.
• Add the cabbage last and keep its cooking time to about 1 minute.

Variations

• More vegetables: Add extra cabbage or carrots while keeping the stated sautéing order.
• More heat: Increase the cayenne gradually to suit your taste.
• Milder seasoning: Reduce the cayenne and adjust the final seasoning after tasting.
• Different noodles: Use another chow mein noodle variety and cook it according to its packet instructions.
• Fresh finish: Serve with sliced spring onions for extra colour and flavour.

Common mistakes to avoid

• Wet lamb: Pat the meat dry after cleaning so excess water does not thin the seasoning.
• Over-seasoned noodles: Add salt, soy sauce and adobo cautiously because the lamb and vegetables are seasoned too.
• Dry lamb: Add water a little at a time as it cooks and keep the cooking juices for the noodles.
• Burnt aromatics: Keep the heat low-medium and watch the garlic closely.
• Soft cabbage: Add it after the carrots and sauté for only about 1 minute.
• Missing aromatics: The method refers to garlic, ginger and pepper, but these are not included in the supplied ingredient list; check what you have before cooking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions