Ground Lamb Noodles

Name: Ground Lamb Noodles
Yield: 2
Ingredients: 2 servings wheat noodles or noodles of choice; 1⁄2 pound ground lamb; 1 tablespoon soy sauce; 1.5 tablespoons Oaktown Spice Shop Urumqi Rub; 1⁄2 onion, finely diced; salt to taste; 1⁄4 cup Chinese sesame paste (see note); 1 tablespoon Chinese black vinegar or balsamic vinegar; 1 tablespoon soy sauce; Pinch of sugar; 1⁄4 cup warm water, more if needed; green onions, thinly sliced; toasted sesame seeds

Around the world Main dish Urumqi rub

Ground Lamb Noodles

By @crazythickasians

Rated 3.2 stars by 11 users

Author:

By @crazythickasians

Servings

This ground lamb noodle dish combines the flavors of the Northwestern Chinese region of Xinjiang with saucy, nutty noodles. Combined with heavy notes of cumin and garlic, Oaktown's Urumqi Rub is an ideal way to flavor your protein for any dish.

Note: If you can't find Chinese sesame paste, substitute creamy peanut butter or tahini.

Ingredients

2 servings wheat noodles or noodles of choice
1⁄2 pound ground lamb
1 tablespoon soy sauce
1.5 tablespoons Oaktown Spice Shop Urumqi Rub
1⁄2 onion, finely diced
salt to taste

Sauce

1⁄4 cup Chinese sesame paste (see note)
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
Pinch of sugar
1⁄4 cup warm water, more if needed

Garnish

green onions, thinly sliced
toasted sesame seeds

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Directions

In a bowl, add lamb, soy sauce, Urumqi rub, salt to taste, and onions. Mix well and allow mixture to marinate while you cook the noodles.
In a medium pot, cook the noodles based on package instructions. Strain, rinse under cold water, and divide noodles into two bowls.
Mix ingredients for sauce in a bowl and set aside.
Add oil to a pan on medium heat. Cook lamb mixture until meat is no longer pink. Remove from heat and place in a bowl.
Divide lamb into two portions and spread on top of noodles. Drizzle sauce and mix well. Garnish with green onions and sesame seeds. Serve immediately and enjoy.

Ground Lamb Noodles

COMMENTS

Customer Service on March 28, 2025

Hi Ann,

Thank you for your question, and no worries about the star rating!

I think that crumbling a block of pressed, extra firm tofu would be solid substitute. Textured vegetable protein would also work well.

The flavors involved will definitely pair well with diced eggplant, but I would consider adjusting the size of the diced onion so it is more similar to that of the eggplant. We have a recipe for Urumqi Eggplant skewers that you might consider using as a topping for noodles instead of adapting the ground lamb of this recipe!

Warmly,

Evan
Customer Success Lead
Ann on March 28, 2025

Gosh darn it! I accidently clicked on a 3 star rating and I can’t figure out how to undo it. I was trying to see ask a question. Silly me, but can someone undo that sad mistake rating? I only wanted to ask about substituting tofu and eggplant for lamb :-)

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Ground Lamb Noodles

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Ground Lamb Noodles

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