Ginger Garlic Lamb Stir-Fry Noodles with Greens

Why You’ll Love This Recipe

• Fast weeknight-friendly: on the table in about 30 minutes with simple prep.
• Big flavor payoff from ginger, garlic, soy, and lamb browned until deeply savory.
• Flexible with whatever greens and noodles you have on hand.
• One-pan stir-fry once the noodles are cooked, so cleanup is easy.

Grocery List

• Produce: Garlic, fresh ginger, scallions, green cabbage or baby bok choy, baby spinach, fresh cilantro (optional), lime (optional), fresh red chili (optional).
• Dairy: None.
• Pantry: Dried wheat noodles, soy sauce, dark soy sauce (optional), oyster sauce, unseasoned rice vinegar, toasted sesame oil, neutral cooking oil, sugar or honey, cornstarch, low-sodium chicken or vegetable broth (or water), kosher salt, black pepper, toasted sesame seeds.

Full Ingredients

Noodles & Lamb

• 10 oz (300 g) dried wheat noodles (lo mein, thin egg noodles, or spaghetti)
• 1 lb (450 g) ground lamb
• 2 tbsp neutral oil (such as canola, sunflower, or grapeseed), divided
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Aromatics & Greens

• 4 cloves garlic, finely minced
• 1 1/2 tbsp fresh ginger, finely minced or grated
• 4 scallions, thinly sliced, whites and greens separated
• 4 cups (about 8 oz / 225 g) shredded green cabbage or chopped baby bok choy
• 2 cups (about 2 oz / 60 g) baby spinach leaves, loosely packed
• 1 small red chili (such as Fresno or red jalapeño), thinly sliced, optional for heat

Savory Soy Stir-Fry Sauce

• 3 tbsp regular soy sauce
• 1 1/2 tbsp dark soy sauce (or substitute 1 1/2 tbsp additional regular soy sauce)
• 1 1/2 tbsp oyster sauce (or vegetarian mushroom-based stir-fry sauce)
• 1 tbsp unseasoned rice vinegar
• 2 tsp sugar or honey
• 1/3 cup (80 ml) low-sodium chicken or vegetable broth, or water
• 1 tsp cornstarch
• 2 tsp toasted sesame oil

To Finish & Serve

• 1–2 tbsp water, as needed to loosen the noodles while stir-frying
• 1 tbsp toasted sesame seeds, for garnish
• Fresh cilantro leaves, for garnish, optional
• Lime wedges, for serving, optional

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you turn on the stove, get everything ready. Mince the garlic and ginger. Slice the scallions, keeping the white and green parts in separate piles. Shred the cabbage (or chop the bok choy) and loosely pack the spinach. If you are using a fresh red chili, slice it thinly. Having everything prepped makes stir-frying fast and stress-free.

In a small bowl or measuring jug, whisk together the soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar or honey, broth (or water), cornstarch, and toasted sesame oil until the sugar and cornstarch dissolve. This is your stir-fry sauce; set it near the stove.

Step 2: Cook the noodles

Bring a large pot of water to a rolling boil and salt it lightly. Add the noodles and cook according to the package directions until just tender (al dente) but not mushy. This typically takes 5–8 minutes depending on the type of noodle.

Drain the noodles thoroughly. Toss them with a teaspoon of neutral oil to prevent sticking, then set aside. If they clump as they sit, you can loosen them later with a splash of water directly in the pan.

Step 3: Brown the lamb

Heat a large wok or wide, heavy skillet over medium-high heat until hot. Add 1 tablespoon of the neutral oil. Once the oil is shimmering, add the ground lamb in an even layer. Let it sit undisturbed for 1–2 minutes so it can brown, then begin breaking it up with a spatula or wooden spoon.

Season with 1/2 teaspoon kosher salt and the black pepper. Continue cooking, stirring occasionally, for 4–5 minutes until the lamb is cooked through and has some nicely browned, slightly crisp edges. Push the lamb to one side of the pan, leaving an open space for the aromatics. If there is an excessive amount of fat in the pan (more than a couple of tablespoons), spoon a little off, but leave some for flavor.

Step 4: Stir-fry the aromatics and greens

Add the remaining 1 tablespoon neutral oil to the empty side of the pan. Add the garlic, ginger, scallion whites, and sliced chili (if using). Stir-fry for 30–45 seconds over medium-high heat, just until very fragrant but not browned.

Add the shredded cabbage or bok choy to the pan. Stir-fry, mixing it with the aromatics and lamb, for 2–3 minutes until it begins to soften and turn bright in color. Add the spinach and toss for another 30–60 seconds, just until wilted. Keep the heat fairly high so the vegetables stay vibrant and slightly crisp rather than stewing.

Step 5: Combine noodles, lamb, and sauce

Add the cooked noodles to the wok or skillet. Give the sauce a quick stir (the cornstarch tends to settle), then pour it evenly over the noodles, lamb, and vegetables. Using tongs or two spatulas, toss everything together over medium-high heat.

Stir-fry for 2–3 minutes, moving the noodles constantly so they absorb the sauce and nothing sticks. The sauce will thicken slightly and coat the noodles in a glossy sheen. If the pan seems dry or the noodles feel stiff, sprinkle in 1–2 tablespoons of water and keep tossing until everything is hot and well combined.

Step 6: Finish, taste, and serve

Turn off the heat. Taste a strand of noodle and a bit of lamb. Add a pinch more salt or a dash of soy sauce if needed. Toss in the sliced scallion greens and most of the sesame seeds, reserving a pinch for garnish.

Divide the lamb stir-fried noodles among warm bowls or plates. Garnish with the remaining sesame seeds and a handful of fresh cilantro leaves, if you like. Serve immediately with lime wedges on the side for squeezing over the top, which adds a bright, fresh contrast to the rich, savory flavors.

Pro Tips

• Prep first, cook fast: Stir-frying happens quickly. Having everything chopped and the sauce mixed before you start cooking keeps the noodles from overcooking or drying out.
• Use high heat: A hot pan helps brown the lamb and sear the vegetables, giving you that slightly smoky, restaurant-style stir-fry flavor.
• Do not overcook the noodles: Pull them from the water when just tender; they will cook a bit more in the pan with the sauce.
• Adjust to taste: For more depth, add a splash of dark soy; for extra tang, another teaspoon of rice vinegar; for heat, a drizzle of chili oil at the end.
• Non-stick help: If your noodles clump or stick to the pan, loosen them with a tablespoon or two of water and keep them moving as you stir-fry.

Variations

• Extra spicy version: Add more fresh chili, a teaspoon of chili flakes, or a tablespoon of chili crisp when you stir-fry the aromatics. Finish with a drizzle of chili oil before serving.
• Veggie-packed: Add thinly sliced bell peppers, carrots, or snap peas along with the cabbage. Just be sure not to overcrowd the pan; cook in batches if needed.
• Different protein: Swap the lamb for ground beef, pork, turkey, or crumbled extra-firm tofu. Cooking times are similar; just be sure to brown well for the best flavor.

Storage & Make-Ahead

Leftover lamb stir-fried noodles keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, tossing until heated through. You can also reheat in the microwave, covered, in 45–60 second bursts, stirring between bursts. For make-ahead prep, chop the aromatics and vegetables and mix the sauce up to 1 day in advance; store each separately in the fridge. Cook the noodles and stir-fry everything together just before serving for the best texture.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 650 calories; 35 g protein; 28 g fat; 55 g carbohydrates; 3 g fiber; 7 g sugar; 1,450 mg sodium (will vary based on brand of soy sauce, broth, and noodles used). For a lighter dish, use leaner lamb and add extra vegetables in place of some noodles.