Created by ellie on February 7, 2016
Step 1: Cook noodles according to package directions; drain; rinse; drain again.
Step 2: In a bowl whisk together the chicken broth with the next four ingredients (-five-spice powder).
Step 3: Heat a wok or large skillet over medium high heat. Add the lamb and cook until browned (2-5 minutes); stirring to crumble meat. Remove lamb from pan with a slotted spoon and set aside.
Step 4: Return pan to medium high heat and add oil to the drippings in the pan. Add the cumin and red pepper flakes; cook 30 seconds until the seeds start to pop. Add vegetables (-carrots) and the chicken broth mix; cook 5 minutes, stirring frequently. Add lamb cook another minutes or so until liquid is reduced.
Step 5: Serve over the noodles.