Description
Spicy, aromatic, and soul-satisfying, these Cumin Lamb Noodles combine hand-pulled noodles with tender lamb slices marinated in bold spices and stir-fried with onions, chilies, garlic, and cilantro. Coated in a fiery chili oil and soy-based sauce, this dish delivers authentic Chinese street food flavor right from your kitchen in every slurp-worthy bite.
Ingredients
For the Noodles:
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1 batch of homemade hand-pulled noodles or wide wheat noodles (store-bought is fine)
For the Spice Mix:
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2 tablespoons whole cumin seeds
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2 teaspoons Sichuan peppercorns
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1 teaspoon whole coriander seeds
For the Lamb Marinade:
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1 pound lamb, thinly sliced against the grain (preferably loin or shoulder)
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1 tablespoon Shaoxing wine or dry sherry
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1 teaspoon salt
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1 teaspoon peanut oil or vegetable oil
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2 teaspoons ground spice mix (from above)
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2 teaspoons cornstarch
For the Sauce:
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½ cup homemade chili oil (or ¼ cup for a milder version)
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3 tablespoons Chinkiang vinegar
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¼ cup Shaoxing wine or dry sherry
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4 teaspoons light soy sauce
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4 teaspoons dark soy sauce
For the Stir-Fry Base:
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1 tablespoon peanut oil or vegetable oil
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8 cloves garlic, minced
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2-inch piece of ginger, minced
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1 red onion, thinly sliced
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1 hot green chili, thinly sliced
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½ bunch cilantro, chopped (about 1 loosely packed cup)
Instructions
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Make the Spice Mix:
Toast cumin seeds, Sichuan peppercorns, and coriander seeds in a dry skillet over medium-low heat for 5 minutes, stirring often, until fragrant. Let cool slightly, then coarsely grind using a spice grinder or mortar and pestle. -
Marinate the Lamb:
In a bowl, mix lamb slices with Shaoxing wine, salt, oil, and 2 teaspoons of the ground spice mix. Add cornstarch and massage into the meat. Let marinate for 15 minutes. -
Prepare the Noodles:
If using hand-pulled noodles, stretch and boil for 1–2 minutes until just cooked. If using packaged noodles, cook according to package instructions. Drain and set aside. -
Stir-Fry the Lamb:
Heat 1 tablespoon oil in a large skillet or wok over high heat until just smoking. Add lamb in a single layer and scatter garlic and ginger on top. Sear undisturbed for 30–60 seconds until browned. Stir-fry for another minute until mostly cooked. -
Add Veggies and Spices:
Add the sliced red onion and green chili. Stir-fry for 10–20 seconds, then sprinkle in the remaining spice mix. Stir well to coat. -
Add Sauce:
Pour in the chili oil, Chinkiang vinegar, Shaoxing wine, and both soy sauces. Stir everything together, scraping up any browned bits from the pan. Cook for about 30 seconds more.
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Finish and Assemble:
Turn off the heat and stir in the chopped cilantro. Transfer lamb mixture to a plate to prevent overcooking. Divide noodles into bowls and top with the lamb stir-fry. Drizzle with extra chili oil, vinegar, or soy sauce to taste.
Notes
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Spice Level: Adjust the chili oil and cayenne pepper to taste. Start with ¼ cup chili oil for a milder dish.
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Noodle Tip: Wide wheat noodles give the best texture and soak up the sauce beautifully.
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Lamb Substitution: Thinly sliced beef or pork can also work if lamb isn’t available.
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Make-Ahead: The spice mix and marinade can be prepped a day in advance to speed up cooking.
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Vegetarian Twist: Try tofu or mushrooms as a protein replacement and follow the same seasoning steps.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese, Asian