5 from 69 votes
Spicy Xi'an-Style Cumin Lamb Noodles
Spicy Xi'an-Style Cumin Lamb Noodles feature thinly sliced lamb marinated in a robust blend of ground cumin, Sichuan peppercorn, and soy sauce, cooked with garlic, onions, and serrano chili. Thick wheat noodles absorb the savory sauce with black vinegar and sesame oil, while bean sprouts add crunch. Fresh cilantro and green onions complement the dish, finished with optional chili oil for heat.
Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins
Servings:
6
Calories:
459 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
Spice mixture:
- 2 tablespoon cumin seeds whole
- 1 tablespoon Sichuan peppercorn whole
- ¼ teaspoon white peppercorns whole
- 1 teaspoon fennel seed whole
- 1 tablespoon coriander seeds whole
Lamb:
- ½ lb lamb leg thinly sliced against the grain
- 1 teaspoon cornstarch
- ¼ teaspoon salt sea salt
- 1 tablespoon soy sauce light
Sauce:
- 3 tablespoon soy sauce light
- ½ teaspoon salt sea salt
- 1 tablespoon sesame oil
- 2 teaspoon Chinese black vinegar
Noodles:
- 1 tablespoon avocado oil or vegetable oil
- 8 cloves garlic minced
- 2 talks green onion chopped
- 1 red onion thinly sliced
- 1 C bean sprout washed and drained
- 1 serrano chili de-seeded, finely chopped, optional
- 1 pkg wheat noodle thick-cut, broad, 600g
Garnish:
- ¼ C cilantro chopped
- 2 tablespoon green onion chopped
- Chili oil for serving
Instructions
Make the spice mixture:
- Place the cumin seeds, Sichuan peppercorns, white peppercorn, fennel and coriander seed into a coffee grinder and blitz until you obtain a fine powder.
- Dump the mixture into a small bowl and set aside.
Cup of Yum
Marinate the lamb meat:
- In a large bowl, place the sliced lamb, 1 teaspoon cornstarch, ¼ teaspoon salt, 1 tablespoon soy sauce, and 2 tablespoon of the ground cumin powder mixture from above.
- Mix the meat thoroughly. Cover and place in the fridge to marinate for 2 hours (for maximum flavour). If you don't have time, marinate the meat for a minimum of 20 minutes.
Cook the noodles:
- Fill a large pot with water and bring to a boil.
- Add in the thick-cut noodles and cook according to the package directions, about 2-3 minutes.
- Drain the noodles and set aside.
Make the sauce:
- In a bowl, combine the soy sauce, salt, sesame oil and black vinegar. Give it a stir and set aside.
Stir-fry the noodles:
- Heat a wok or large pan with 1 tablespoon avocado oil. Add in the minced garlic, green onion and sauté until fragrant, about 1 minute.
- Next, add in the sliced marinated lamb and cook, stirring constantly for about 3-4 minutes.
- Add in the red onions, bean sprouts and Serrano chili and sauté for another minute before adding the noodles.
- Pour in the soy sauce mixture. Use a pair of tongs to coat all the noodles with the sauce.
- Remove from heat, add a heaping spoonful of chili oil and garnish with chopped cilantro and green onion. Sprinkle with additional ground cumin mixture if desired.
- Serve the cumin lamb noodles immediately.
Nutrition Information
Calories
459kcal
(23%)
Carbohydrates
75g
(25%)
Protein
23g
(46%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
2198mg
(92%)
Potassium
241mg
(5%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
148IU
(3%)
Vitamin C
7mg
(8%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 459
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 2198mg | 92% |
| Potassium | 241mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.