Soba Noodles with Spicy Cumin Lamb

Ingredients

• 0.3 teaspoon five-spice powder 
• 9  baby carrots halved lengthwise
• 1.5 cups broccoli florets 
• 0.4 teaspoon pepper red crushed
• 1 teaspoon cumin seeds 
• 1 tablespoon sesame oil dark
• 1 teaspoon garlic minced
• 8 ounces lamb 
• 4.5 teaspoons hoisin sauce 
• 0.5 cup lower-sodium chicken broth fat-free
• 0.5 cup bell pepper red thinly sliced
• 2 tablespoons rice vinegar 
• 1 cup snow peas trimmed
• 7 ounces soba noodles uncooked

Equipment

• bowl
• frying pan
• whisk
• wok
• slotted spoon

Directions

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