Cumin Lamb Noodles
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Servings
4 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Chinese
Cumin Lamb Noodles
Description
Hand-pulled noodles or prepared wide wheat noodles are the base of this dish. Lamb is thinly sliced against the grain and marinated with Shaoxing wine, salt, peanut or vegetable oil, cornstarch, and a freshly ground spice blend of toasted cumin seeds, Sichuan peppercorns, and coriander seeds. Toasting the whole spices releases their essential oils and aroma, while grinding creates a textured spice mix for coating the meat.
The stir fry incorporates the marinated lamb cooked in hot oil to develop seared edges and flavorful crust. Aromatics including minced garlic, ginger, sliced red onion, hot green chili, and chopped cilantro are added to provide spice, heat, and freshness. The sauce combines chili oil, Chinkiang vinegar, Shaoxing wine, and two varieties of soy sauce for a balance of heat, acidity, umami, and depth.
The dish can be tailored by adjusting chili oil quantity. Using the whole spice blend rather than pre-ground enhances fragrance, though pre-ground spices can be substituted with adjusted amounts. The noodles absorb the spicy sauce and lamb juices, resulting in a rich, textured, and aromatic meal well-suited as a hearty lunch or dinner option.
Ingredients
Noodles
- 1 batch hand-pulled noodles or wide wheat noodles) (*Footnote 1, homemade
Spice Mix *(Footnote 2)
- 2 tablespoons cumin seeds whole
- 2 teaspoons Sichuan peppercorn
- 1 teaspoon coriander seeds whole
Meat & Marinade
- 1 lb lamb , thinly sliced against the grain (well-marbled cut like loin or shoulder)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon salt
- 1 teaspoon peanut oil (or vegetable oil)
- 2 teaspoons cornstarch
Sauce
- 1/2 cup Chili oil and more to taste) (*Footnote 3, homemade
- 3 tablespoons Chinkiang vinegar
- 1/4 cup Shaoxing wine (or dry sherry)
- 4 teaspoons soy sauce light
- 4 teaspoons dark soy sauce
Stir Fry
- 1 tablespoon peanut oil (or vegetable oil)
- 8 cloves garlic , minced
- 2 “ ginger , minced
- 1 red onion , thinly sliced
- 1 green chili sliced, hot
- 1/2 bunch cilantro , chopped (yield 1 heap cup loosely packed cut cilantro)
Instructions
- If making your own noodles make sure the dough is fully prepared before beginning the lamb stir fry. Set a pot of water to boil so that it will be ready to boil the noodles as soon as the lamb is done.
Prep
- Add the cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir and toss frequently. Toast until the spices are fragrant and beginning to pop, about 5 minutes. Take the spices off the heat and grind until partially powdered. You can use a mortar & pestle, a spice grinder, a coffee grinder, or by crushing the spices with the bottom of a heavy pan.
- Combine the lamb, Shaoxing wine, salt, oil, and 2 teaspoons of the ground spices and mix. Add the cornstarch and mix by hand until the lamb is fully coated. Marinate for 15 minutes.
Cook lamb sauce
- Add the oil to a large skillet and heat over high heat until the oil begins to smoke. Add the marinated lamb and spread it into a single layer. Separate the individual slices with minimal overlapping using a pair of tongs or chopsticks. Add the garlic and ginger on top. Leave the lamb to sear for 30 seconds to a minute until the bottom is browned.
- Once the lamb is browned on one side, stir occasionally until the lamb is mostly browned on both sides and the aromatics begin to turn golden. It’s OK if the inside of the lamb is still slightly pink.
- Add the red onion and green chilis. Stir fry for 10 to 20 seconds.
- Add the spice mix and toss to coat everything with the spices.
- Pour in the sauce and scrape the bottom of the pan to lift any caramelization. Stir fry for another 30 seconds.
- Turn the heat off and add the cilantro, stirring to incorporate. Transfer everything to a big plate so the lamb stops cooking.
Boil noodles
- If using hand-pulled noodles - Take your prepared dough, stretch each piece, and add it to the boiled water. Cook them for 1 to 2 minutes.
- If using packaged noodles - cook them according to the instructions.
- Transfer the cooked noodles into 4 bowls.
Serve
- Add the lamb and sauce over the noodles. You can add extra chili oil, chinkiang vinegar, and soy sauce to taste. Enjoy!
Notes
- The full batch of hand-pulled noodles is recommended to ensure enough noodles and leftovers, even though about two-thirds are used for the dish.
- You may use pre-ground spices but increase quantities by about 1 teaspoon each and stir-fry them briefly to release aroma.
- If 1/2 cup chili oil is too spicy, use less during cooking and add more later to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 531kcal | 27% |
| Carbohydrates | 42.6g | 14% |
| Protein | 29g | 58% |
| Fat | 27.4g | 42% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 100mg | 33% |
| Sodium | 946mg | 39% |
| Potassium | 514mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6.5g | 13% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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