Fresh Egg Pasta with Seared Lamb, Asian Vegetables,

Name: Fresh Egg Pasta with Seared Lamb, Asian Vegetables, and Sweet Soy-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon grated garlic; 1 teaspoon grated ginger; 1/2 cup Japanese soy sauce; 1/2 cup mirin; 4 teaspoons sesame oil; 1 teaspoon tobanjan (Chinese chili paste); 25 pea pods, stemmed, veins removed; 1 pound Egg Pasta (page 112; omit optional squid ink) or spaghetti; 2 tablespoons vegetable oil; 1 pound lamb shoulder chop, thinly sliced; 3 cups stemmed chopped napa cabbage; 20 pieces canned baby corn, halved lengthwise; 3 cups stemmed sliced shiitake mushrooms; 2 cups sliced onion; 3 cups bean sprouts; Pinch of pepper

Servings: persons

1/2 teaspoon grated garlic
1 teaspoon grated ginger
1/2 cup Japanese soy sauce
1/2 cup mirin
4 teaspoons sesame oil
1 teaspoon tobanjan (Chinese chili paste)
25 pea pods, stemmed, veins removed
1 pound Egg Pasta (page 112; omit optional squid ink) or spaghetti
2 tablespoons vegetable oil
1 pound lamb shoulder chop, thinly sliced
3 cups stemmed chopped napa cabbage
20 pieces canned baby corn, halved lengthwise
3 cups stemmed sliced shiitake mushrooms
2 cups sliced onion
3 cups bean sprouts
Pinch of pepper

1
To make the sauce, combine all the ingredients in a small bowl.
2
Mix well and set aside.
3
Prepare an ice bath and place a large pot of salted water over high heat.
4
When the water comes to a boil, add the pea pods and cook for 1 minute.
5
Remove the pea pods and submerge in the ice bath (dont discard the cooking water).
6
Once cool (about 30 seconds), pat the pea pods dry.
7
Cut in half and set aside.
8
Return the water to a boil and stir in the pasta.
9
At the same time, place a very large saute pan over high heat and add the vegetable oil.
10
Once the oil just begins to smoke, add the lamb and cook on one side for 30 seconds, then flip the lamb over and stir in the cabbage, baby corn, mushrooms, and onion.
11
Cook for 2 minutes.
12
By this time, the pasta should be cooked through (be careful not to overcook).
13
Drain the pasta and add it to the saute pan along with the reserved soy-ginger sauce.
14
Mix well, then add the bean sprouts and pepper.
15
Cook for 30 seconds longer, or until the bean sprouts are warm.
16
Remove the pan from the heat.
17
Divide the noodles, lamb, and vegetables among 4 plates and serve.

1400

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 teaspoon grated garlic, 1 teaspoon grated ginger, 1/2 cup Japanese soy sauce, 1/2 cup mirin, and more.

Yes, Fresh Egg Pasta with Seared Lamb, Asian Vegetables, and Sweet Soy-Ginger Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Egg Pasta with Seared Lamb, Asian Vegetables, and Sweet Soy-Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions