Spicy lamb stir-fry is as vibrant as it is easy

Lamb is a favorite seasonal dish in the early days of spring, often showing up on the table as a roast or chops with mint sauce at Easter.

Thinly sliced, it also makes for a great addition to a fast and easy weeknight stir-fry, especially when the meat strips travel a quick road to tenderness with a quick dip in a tangy, chili-based sauce before being browned in sizzling sesame oil. Tossed with Hong Kong-style egg noodles and refrigerator drawer veggies, it’s a dish that’s as vibrant as it is tasty.

Because it’s so quick to throw together, this dish is perfect for Muslims who are observing the month of Ramadan, and must abstain from eating and drinking from dawn to dusk. The one-pot recipe only takes about 20 minutes start to finish, and it’s both nourishing after a day of fasting and incredibly satisfying.

The original recipe from the fusion-forward “The Ramadan Cookbook” by Anisa Karolia, one of the United Kingdom’s most popular Muslim food bloggers, featured Sriracha sauce and fresh red chili. Using what I already had on hand in fridge, I substituted jalapeño pepper and gochujang, a sweet and spicy, fermented chili paste used in Korean cooking. There’s a slight spicy kick that builds up over a few bites, but I promise, it’s not overwhelming!

If you can’t find Cantonese egg noodles (you’ll find the thin yellow egg noodles in the Asian aisle, or in Asian markets), substitute rice noodles or soba.

I used fresh vegetables, but in a pinch a bag of frozen mixed vegetable will be just fine.

Spicy Lamb Stir-fry

Serves 4. Adapted from “The Ramadan Cookbook: 80 Delicious Recipes Perfect for Ramadan, Eid, and Celebrating Throughout the Year” by Anisa Karolia (Countryman Press, $25)

For stir-fry:

8 ounces Cantonese egg noodles

6 ounces lean lamb

2 large garlic cloves, chopped

1/2 teaspoon dried chili flakes

1 teaspoon five-spice powder

1 tablespoon honey

3 tablespoons Worcestershire sauce

1 tablespoon Sriracha or gochujang sauce

2 tablespoons sesame oil

1 fresh jalapeño chili, chopped

1 ounce fresh ginger, peeled and chopped

1 large carrot, peeled and sliced

1/2 red bell pepper, seeded and chopped

1/2 yellow onion, peeled and sliced thin

1 tablespoon soy sauce

For garnish:

Finely chopped fresh cilantro

Finely chopped green onion

1/2 teaspoon toasted sesame seeds

1/2 teaspoon nigella seeds (optional)

Cook noodles according to package directions, then drain and set aside.

Remove any fat from lamb steaks and then slice the meat into 1/2 -inch strips. Place in a bowl with garlic, chili flakes, five-spice powder, honey, Worcestershire sauce and Sriracha. Stir everything together and marinate for 10 minutes.

Heat sesame oil in wok over high heat.

Add fresh chili and lamb strips (reserving the marinade), and stir fry for 3-4 minutes to brown the meat.

Add chopped ginger, then pour in the reserved marinade and stir-fry vegetables, cooked noodles and soy sauce. Toss well to combine, and cook for 2-3 minutes, until vegetables are crisp tender.

Garnish with chopped cilantro and green onion and sprinkle with sesame and nigella seeds, if using, to pretty it up. All done and you’re ready to dive in.