Experiments in Cooking

Weeknight Stir Fried Noodles with Lamb

I’m a fan of (a) lots of veggies in my food, and (b) minimal dish use. So, stir fries of any kind are totally up my alley, specially when I have cold noodles sitting in the fridge, waiting to find their purpose in life.

Crimini mushrooms, carrots, red bells & garlic. Not pictured: 3 handfuls of spinach leaves.

Once the veggies were really really caramelized, move them aside and add the ground lamb.

Let that simmer till it all looks like it belongs together.

Toss in the spinach and the noodles. PS: Everything is better with served with spicy ketchup (Indian store find)



  • Half a large yellow onion – diced
  • 2 garlic cloves – minced
  • 1 carrot – sliced
  • 4-5 crimini mushrooms, sliced thin
  • half red bell pepper, sliced thin
  • 2-3 handfuls of baby spinach leaves
  • 12 oz ground lamb
  • 4 cups of cooked noodles (leftovers from a previous day’s stir fry)


  • 3 tbsp light soy
  • 1 tbsp dark soy
  • small piece of ginger, grated
  • A few splashes of thai fish sauce


  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder

Swirl oil (I use avocado) in a hot pan, and add in the garlic. As it starts to brown, add the onions and toss well. Allow the onions to start browning. Add the rest of the veggies and cook for as long as you have patience ( 🙂 ), till it is all nicely caramelized.

Add in the dry spices. Mix well, then push the veggies to the sides, adding the lamb in the middle of the pan. Salt to taste and cook till browned.

Throw in the sauce, mix well. Add the spinach and noodles. Mix well. Cover with stove off and let it rest a few minutes. Serve with your favorite red sauce- sriracha, sambal or spicy ketchup!