Ingredients

7 ounces uncooked soba noodles

1/2 cup fat-free, lower-sodium chicken broth

2 tablespoons rice vinegar

4 1/2 teaspoons hoisin sauce

1 teaspoon minced garlic

1/4 teaspoon five-spice powder

8 ounces ground lamb

1 tablespoon dark sesame oil

1 teaspoon cumin seeds

3/8 teaspoon crushed red pepper

1 1/2 cups broccoli florets

1 cup snow peas, trimmed

1/2 cup thinly sliced red bell pepper

9 baby carrots, halved lengthwise

Preparation

  1. Cook noodles according to package directions. Drain and rinse; drain well.
  2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.
  3. Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.
  4. Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.