Cumin Lamb Noodles
Bold, spicy, and packed with flavor—these hand-pulled cumin lamb noodles are tossed in chili oil, aromatic spices, and tender lamb for a mouthwatering meal.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry, Boiling
- Cuisine: Chinese, Xi’an-Inspired
Ingredients
Noodles:
1 batch homemade hand-pulled noodles (or wide wheat noodles) [see note]
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 oil (or vegetable oil)
2 teaspoons cornstarch
Sauce:
½ cup homemade chili oil (or to taste) [see note]
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 oil (or vegetable oil)
8 cloves garlic, minced
2 inches fresh ginger, minced
1 red onion, thinly sliced
1 hot green chili, sliced
½ bunch cilantro, chopped (about 1 loosely packed cup)
Instructions
Prep:
Toast cumin, Sichuan peppercorns, and coriander in a dry pan over medium-low heat for ~5 minutes, until fragrant. Remove and grind coarsely using a grinder or mortar and pestle.
In a bowl, combine lamb, Shaoxing wine, salt, oil, and 2 teaspoons of the spice mix. Mix well, then add cornstarch and coat the lamb thoroughly. Marinate for 15 minutes.
Set a pot of water to boil (for noodles).
Cook Lamb & Sauce:
Heat oil in a large skillet or wok over high heat until smoking. Add lamb in a single layer and sear for 30 seconds. Add garlic and ginger on top without stirring.
Once browned on one side, stir-fry until mostly cooked through.
Add red onion and green chili; cook for 10–20 seconds.
Sprinkle in remaining spice mix and stir well to coat.
Pour in the sauce ingredients. Scrape bottom to deglaze. Stir-fry for 30 seconds.
Turn off heat, stir in chopped cilantro, and transfer mixture to a large plate.
Boil Noodles:
If using homemade noodles, stretch and boil 1–2 minutes. If using packaged noodles, cook according to instructions.
Drain noodles and divide into 4 bowls.
Serve:
Top noodles with lamb and sauce. Add extra chili oil, soy sauce, or vinegar to taste. Serve hot and enjoy!
Notes
Use about ⅔ of a batch of hand-pulled noodles for best results. Make a full batch for leftovers.
If using pre-ground spices, increase amounts slightly and toast in oil for fragrance before adding sauce.
Adjust chili oil to taste—start with ¼ cup and increase for heat preference.
Shaoxing wine and Chinkiang vinegar are essential for authentic flavor but can be swapped with dry sherry and rice vinegar in a pinch.
Find it online: https://allrecipesmade.com/cumin-lamb-noodles/
