Stir-Fried Xinjiang Lamb Noodles with Bell Peppers

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring tender strips of lamb and colorful bell peppers tossed with hand-pulled noodles and bold Xinjiang spices. This Chinese-inspired noodle recipe, ready in about 30 minutes, pairs hand-pulled noodles, lamb leg, thinly sliced, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 510 cal/serving

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Ingredients

12 oz hand-pulled noodles
10 oz lamb leg, thinly sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
3 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp ground cumin
1/2 tsp chili powder
2 stalks green onions, sliced
to taste salt

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Instructions

Step 1: Bring a large pot of water to boil and cook 12 oz hand-pulled noodles for 3-4 minutes until tender but firm. Drain and rinse under cold water, then set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 oz thinly sliced lamb leg and stir-fry for 3-4 minutes until browned and cooked through.
Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-frying for 30 seconds until fragrant.
Step 4: Toss in 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 2-3 minutes until peppers are tender-crisp.
Step 5: Sprinkle 1 tsp ground cumin and 1/2 tsp chili powder over the mixture, stirring well to coat and release aroma.
Step 6: Add the cooked noodles back to the wok along with 3 tbsp soy sauce and 1 tbsp sesame oil. Toss everything together over medium heat for 2 minutes until noodles are evenly coated and heated through.
Step 7: Season with salt to taste and garnish with 2 sliced green onions before serving hot.