Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless lamb shoulder thinly against the grain, then marinate with a pinch of salt and a pinch of black pepper for 15 minutes.

2. 2

   Prepare the Gochujang glaze by whisking together 3 tablespoons of gochujang, 2 tablespoons of tomato paste, 1 tablespoon of apple cider vinegar, 1 tablespoon of sugar, and 1/4 cup of water in a small bowl until smooth.

3. 3

   Cook 300 grams of laghman noodles according to package instructions until al dente, drain them thoroughly, and set aside.

4. 4

   Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering, then add the marinated lamb and stir-fry for 3-4 minutes until browned, removing it from the wok and setting aside.

5. 5

   In the same wok, add 1 large thinly sliced onion and stir-fry for 2 minutes until softened, then add 2 large julienned carrots and 1 sliced red bell pepper, cooking for another 3 minutes.

6. 6

   Stir in 4 minced cloves of garlic, 1 tablespoon of ground cumin, and 1 teaspoon of ground coriander, cooking for 1 minute until fragrant.

7. 7

   Return the cooked lamb to the wok, pour in the prepared gochujang glaze, and toss everything together thoroughly for 2 minutes to coat the ingredients evenly.

8. 8

   Add the cooked laghman noodles to the wok and toss for another 1-2 minutes until heated through and well combined with the lamb, vegetables, and glaze, then garnish with fresh cilantro before serving.