Cumin Lamb Noodles

Why You’ll Love This Recipe

I love how this dish hits every craving at once—chewy noodles, juicy seared lamb, smoky cumin, and that signature numbing tingle from Sichuan peppercorns. The sauce is full of bold flavors: chili oil for heat, vinegar for balance, and soy sauce for umami. It’s comforting, fiery, and fun to make. Once the prep is done, it cooks fast, making it perfect for a weekend dinner that feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Noodles

• 1 batch homemade hand-pulled noodles (or wide wheat noodles)

Spice Mix

• 2 tablespoons whole cumin seeds

• 2 teaspoons Sichuan peppercorns

• 1 teaspoon whole coriander seeds

Meat & Marinade

• 1 lb lamb (loin or shoulder), thinly sliced against the grain

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 teaspoon salt

• 1 teaspoon peanut or vegetable oil

• 2 teaspoons cornstarch

Sauce

• ½ cup homemade chili oil (or to taste)

• 3 tablespoons Chinkiang vinegar

• ¼ cup Shaoxing wine (or dry sherry)

• 4 teaspoons light soy sauce

• 4 teaspoons dark soy sauce

Stir Fry

• 1 tablespoon peanut or vegetable oil

• 8 cloves garlic, minced

• 2-inch piece of ginger, minced

• 1 red onion, thinly sliced

• 1 hot green chili, sliced

• ½ bunch cilantro, chopped (about 1 loosely packed cup)

Directions

1. Prep the Spice Mix

I toast the cumin, Sichuan peppercorns, and coriander seeds in a dry pan over medium-low heat for about 5 minutes, until fragrant and popping. Then I grind them partially using a spice grinder or mortar and pestle.

2. Marinate the Lamb

In a bowl, I combine the sliced lamb with Shaoxing wine, salt, oil, and 2 teaspoons of the ground spice mix. I add the cornstarch and mix everything by hand until fully coated. Then I let it marinate for 15 minutes.

3. Make the Sauce

In a small bowl, I mix together chili oil, Chinkiang vinegar, Shaoxing wine, light soy sauce, and dark soy sauce. I set this aside to use in the stir fry.

4. Cook the Lamb

I heat a large skillet or wok over high heat, add the oil, and wait until it just starts to smoke. I add the marinated lamb in a single layer, letting it sear without moving for 30 seconds to 1 minute.
I add the garlic and ginger on top, then stir-fry everything until the lamb is mostly browned but still slightly pink in the center.
I toss in the red onion and green chili, stir-frying for 10–20 seconds. Then I add the rest of the spice mix and stir to coat.

5. Finish the Sauce

I pour in the sauce and scrape the bottom of the pan to lift up all the browned bits. I stir-fry for another 30 seconds, then turn off the heat and stir in the cilantro. I transfer the mixture to a plate to stop the cooking.

6. Boil the Noodles

While the lamb rests, I cook the hand-pulled noodles (or wide wheat noodles) in boiling water. If using fresh hand-pulled noodles, they only take 1–2 minutes. I drain and divide the noodles into 4 serving bowls.

7. Serve

I spoon the hot lamb mixture and sauce over the noodles. I like to drizzle extra chili oil, soy sauce, or vinegar over the top, depending on how bold I want the flavor. Then I dig in while everything’s piping hot.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes active time, or about 1 hour total if making fresh noodles and doing the spice prep.

Variations

When I don’t have lamb, I substitute beef or even mushrooms for a vegetarian version. For a slightly milder version, I reduce the chili oil to ¼ cup during cooking and let everyone add more to taste at the table. If I want extra crunch, I throw in some julienned bell peppers or bean sprouts toward the end of stir-frying.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the noodles and lamb mixture separately if possible to keep the texture best. To reheat, I stir-fry everything together in a skillet over medium heat or microwave in short bursts until hot, adding a splash of water if it’s too dry.

FAQs

Do I need to make hand-pulled noodles?

No, although they’re fun and authentic, I often use wide wheat noodles or even fettuccine-style pasta in a pinch. The texture is still satisfying.

Can I make the spice mix ahead of time?

Yes! I toast and grind a big batch and store it in an airtight container for up to a month—it speeds up future meals.

Is the dish very spicy?

It can be! I control the spice by adjusting how much chili oil I use. Half the amount in the cooking stage is enough for moderate heat, and I let people add more as needed.

What kind of lamb works best?

I like using well-marbled cuts like lamb shoulder or loin. The fat keeps the meat juicy and flavorful when seared.

Can I skip the wine?

If I don’t have Shaoxing wine, I use dry sherry. In a pinch, I substitute with broth, though the flavor won’t be quite as deep.

Conclusion

Cumin Lamb Noodles are one of my favorite bold, fiery dishes to make when I’m craving something deeply flavorful and satisfying. The combination of tender lamb, chewy noodles, toasty spices, and chili oil creates a taste experience that’s impossible to forget. Whether I’m cooking for friends or treating myself to something special, this dish always brings the heat—in the best way.

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