Thai Lamb and Noodle Stir-Fry

Thai Lamb and Noodle Stir-Fry

What's for dinner? How about this Thai lamb and noodle stir-fry flavored with sesame and mint!


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 20 mins

Yield: 4 x approx. 2 cup servings

High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 17 oz lamb stir-fry strips *
  • 1 tsp sesame oil
  • 1 tsp canola oil
  • 2 tsp crushed garlic
  • 2 tsp chopped chili pepper
  • 1 red onion, cut into eighths
  • 1/2 red bell pepper, cut into 1-inch strips
  • 6 spring onions, cut into 1-inch lengths
  • 3 cup bean sprouts (about 4.5 oz)
  • 21 oz fresh wok noodles (not dried)
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar, unpacked
  • 1/2 cup shredded mint leaves


Combine lamb strips with sesame oil, canola oil, garlic, and chili.

Heat wok or frying pan on high (no need to add any extra oil). Stir-fry seasoned lamb strips in two batches, cooking for 1 to 2 minutes, allowing pan to reheat between each batch. Remove all meat and set aside.

Add onion, pepper, spring onions, and bean sprouts to the pan along with a sprinkling of water. Cook stirring constantly for 2 to 3 minutes. Remove from pan.

Heat noodles in pan, stirring constantly. Add fish sauce and brown sugar; toss well. Return lamb, cooked vegetables, and mint. Heat and toss thoroughly.


If desired, garnish with chopped, roasted peanuts (preferably unsalted).

* Recommended Lamb Cuts: Purchased lamb stir-frying strips, or strips prepared from lamb round steak, topside steak, fillet, eye of loin.

Serving suggestions are not included in the nutritional analysis.