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Cumin Lamb Noodles
5 from 54 votes

Cumin Lamb Noodles

Cumin Lamb Noodles feature thinly sliced lamb marinated with toasted cumin, Sichuan peppercorn, and coriander seeds, stir-fried with aromatic garlic, ginger, red onion, green chili, and cilantro over hand-pulled or wide wheat noodles. The dish is characterized by a bold spice mix and complex savory sauce utilizing chili oil, Chinkiang vinegar, Shaoxing wine, and both light and dark soy sauces. This noodle stir fry delivers an intense layered flavor and a spicy kick, suitable for those who enjoy richly seasoned lamb and noodle dishes.

Prep Time
25 mins
Cook Time
5 mins
Servings: 4 servings
Calories: 531 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Add the red onion and green chilis. Stir fry for 10 to 20 seconds.
  4. Add the spice mix and toss to coat everything with the spices.
  5. Pour in the sauce and scrape the bottom of the pan to lift any caramelization. Stir fry for another 30 seconds.
  6. Turn the heat off and add the cilantro, stirring to incorporate. Transfer everything to a big plate so the lamb stops cooking.
Boil noodles
  1. 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.
  2. If using packaged noodles - cook them according to the instructions.
  3. Transfer the cooked noodles into 4 bowls.
Serve
  1. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 531

% 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.