Lamb, Pasta

Spicy Lamb Noodles + Tofu and Green Beans

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Spicy Lamb Noodles + Tofu and Green Beans

Serves 4  | Prep Time: 20 minutes | Cook Time: 30 minutes

 Next time you’re feeling like take out lean on this super tasty noodle dish. The German egg noodles really makes this dish fun to eat.


  •  1 pound ground lamb (or pork or turkey)
  • 1 tablespoon ground ginger micro planned (put less if you want it less gingery)
  • 2-3 cloves garlic, micro planned
  • 1 tablespoon mirin (I like Ohsawa Genuine)
  • 1 tablespoon tamari + 1 tablespoon for the sauce 
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon oyster sauce
  • 10 ounces green beans, trimmed and cut into 2-inch pieces
    1 pack medium-firm tofu, cut into 1/2-inch dice
  • 1/2 cup toasted peanuts, roughly chopped
  • 3 stalks green onions, sliced
  • 1/2 bunch cilantro, chopped (optional)
  • 1 bag Bechtle Egg Noodles (or any egg noodle)

Chef Tips

 I recommend a wok for the cooking vessel of choice here. If you don’t have one use the largest skillet or Dutch oven you have. 


Step 1

Marinate the lamb; Place the lamb in a bowl along with the ginger, garlic mirin and tamari. Mix to combine. Don’t be afraid to use your hands.

Step 2

Make the sauce; Mix together the other tablespoon of tamari, chili garlic sauce, oyster sauce and mirin. In a medium bowl. Set aside

Step 3

Bring a large pot of water to a boil to boil the noodles. Season with some salt. 

Step 4

Preheat a wok over medium-high heat. Add the lamb. You won’t need any oil as there is plenty of fat that will render out. If using leaner meat you may need to add some oil. Spread the meat in a single layer. Cook, untouched, until the bottom starts to caramelize, 3 to 4 minutes. Use a metal spatula or flat wooden spoon to flip and break up the meat; 1 to 2 minutes.

Step 5

Push the lamb to one side of the skillet. Add a tablespoon of olive oil if necessary to the now empty side of the pan and add the green beans. Cook until bright green and still crisp, 2 to 3 minutes. Continue to break up the lamb and toss with green beans together in the skillet. Lower the heat to low or remove from the heat while the noodles cook

Step 6

Cook the noodles according to package instructions. Reserve about 1 cup of noodle cooking water, then drain the noodles in a colander. Add 1/2 cup of the reserved water to the chile sauce and mix to combine.

Step 7

To the wok (or skillet) add the sauce and stir everything with the spatula or spoon. Add the noodles to the skillet and toss again. Add a bit more reserved water, 1 tablespoon at a time, if the skillet starts to stick too much. Turn off the heat. Toss in the tofu, peanuts, scallions and cilantro (if using). Serve family style.