Name: Cumin Lamb Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 batch homemade hand-pulled noodles (or wide wheat noodles); 2 tablespoons whole cumin seeds; 2 teaspoons Sichuan peppercorns; 1 teaspoon whole coriander seeds; 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; 2 teaspoons ground spice mix (from toasted cumin, Sichuan peppercorns, coriander); 1/2 cup homemade chili oil (and more to taste); 3 tablespoons Chinkiang vinegar; 1/4 cup Shaoxing wine (or dry sherry); 4 teaspoons light soy sauce; 4 teaspoons dark soy sauce; 1 tablespoon peanut oil (or vegetable oil); 8 cloves garlic, minced; 2 inches ginger, minced; 1 red onion, thinly sliced; 1 hot green chili, sliced; 1/2 bunch cilantro, chopped (about 1 heap cup loosely packed)

Jump to Recipe· 4.2 from 22 reviews

If you have a passion for bold flavors and crave a dish that brings together a fragrant mix of spices with tender lamb and chewy fresh noodles, this Cumin Lamb Noodles Recipe is an absolute must-try. Every bite bursts with the warmth of toasted cumin seeds, the numbing hit of Sichuan peppercorns, and the zing of fresh aromatics, all enveloped in a sticky, spicy, and tangy sauce that hugs perfectly pulled noodles. It’s a harmonious balance of texture and taste that feels like a celebration in your mouth and will quickly become one of your favorite go-to meals.

Ingredients You’ll Need

The image shows various ingredients placed on a white marbled surface. On the left side, there is a white plate filled with thin slices of white onion arranged neatly in circular layers. To the right of the plate, there is a clear glass bowl with raw, thinly sliced reddish meat mixed with seasoning. Below these, there is a white bowl filled with small pieces of minced garlic or ginger with a slightly rough texture. In the lower left corner, there is a white bowl with dark brown sauce containing visible seeds or spices. The whole setup displays fresh and raw ingredients ready for cooking, photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward yet impactful ingredients that each play a vital role in delivering the signature profile of cumin, spice, and savory lamb. From vibrant spices to fresh herbs, every component is essential to building layers of flavor and texture that make this dish stand out.

1 batch homemade hand-pulled noodles (or wide wheat noodles): The chewy, soft noodles are the perfect base to soak up the flavorful lamb sauce.
2 tablespoons whole cumin seeds: Toasted to release their aroma, these provide the defining earthy and warm spice note.
2 teaspoons Sichuan peppercorns: Adds a unique citrusy, numbing sensation to brighten and balance the richness.
1 teaspoon whole coriander seeds: Offers a delicate floral and lemony fragrance that complements the cumin beautifully.
1 lb lamb, thinly sliced against the grain: Choose a well-marbled cut like loin or shoulder for tenderness and flavor.
1 tablespoon Shaoxing wine (or dry sherry): Enhances the depth of flavor in the marinade and sauce.
1 teaspoon salt: Essential to season the lamb perfectly.
1 teaspoon peanut oil (or vegetable oil): Helps the spices and lamb brown with a clean finish.
2 teaspoons cornstarch: Coats the lamb for a velvety texture and aids in sealing the juices.
1/2 cup homemade chili oil (and more to taste): Adds heat and a rich, chili-infused oiliness to the sauce.
3 tablespoons Chinkiang vinegar: Brings a mellow acidity to balance the dish’s bold spices.
1/4 cup Shaoxing wine (or dry sherry): Used in the sauce for complexity and sweetness.
4 teaspoons light soy sauce: Provides salty umami to the sauce.
4 teaspoons dark soy sauce: Adds color and a deeper, slightly sweet soy flavor.
1 tablespoon peanut oil (or vegetable oil): For stir-frying the lamb and aromatics to perfection.
8 cloves garlic, minced: Infuses pungent and savory notes.
2″ ginger, minced: Offers fresh zing and balances the richness of the lamb.
1 red onion, thinly sliced: Adds sweetness and texture during stir-frying.
1 hot green chili, sliced: Kicks up the heat and brightens the flavor.
1/2 bunch cilantro, chopped: Fresh herbaceousness to finish the dish.

How to Make Cumin Lamb Noodles Recipe

Step 1: Toast and Grind Your Spices

Starting with whole cumin seeds, Sichuan peppercorns, and coriander seeds toasted in a dry pan over medium-low heat brings out their vibrant essential oils. Stir frequently so they don’t burn and you’ll notice a fragrant burst as the spices start to pop. Removing them from heat, grind them into a coarse powder using your preferred tool. These freshly toasted spices are key to getting that unmistakable, bold flavor in your cumin lamb noodles recipe.

Step 2: Marinate the Lamb

Combine the thinly sliced lamb with Shaoxing wine, salt, peanut oil, and 2 teaspoons of your ground spice mix. Toss in cornstarch to create a smooth coating that will help lock in moisture and create a slight velvety texture when cooked. Let the lamb marinate for 15 minutes to absorb the flavors deeply. This step ensures the meat will be juicy and infused with the signature spices.

Step 3: Stir-Fry the Lamb and Aromatics

Heat peanut oil in a large skillet or wok over high heat until it just begins to smoke. Spread the marinated lamb in a single layer and let it sear without moving it for 30 seconds to a minute. Adding fresh garlic and ginger on top infuses the meat as it cooks. Once browned on one side, stir occasionally to brown the rest of the lamb evenly, stopping when the aromatics turn golden and lamb is nearly cooked through but still juicy inside.

Step 4: Add Vegetables and Spice Mix

Toss in the sliced red onion and green chili, stir-frying briefly so they soften but retain some crunch. Add the remaining ground spices and coat everything evenly. This layering continues to build a complex flavor profile with a nice crunch and heat.

Step 5: Incorporate Sauce Ingredients

Stir in your chili oil, Chinkiang vinegar, Shaoxing wine, light and dark soy sauces. Use your spatula to scrape up any caramelized bits on the pan’s bottom – this is pure flavor gold. Stir-fry for 30 seconds more until the sauce is glossy and well mixed with the lamb and vegetables. Then, turn off the heat and fold in fresh chopped cilantro right away to keep its brightness.

Step 6: Cook the Noodles

Boil a pot of water if using hand-pulled noodles, dropping each stretched piece in and cooking for just 1 to 2 minutes for chewy tenderness. Packaged noodles can be cooked per the instructions on the package. Drain well and transfer noodles into four serving bowls, ready to be topped with lamb and sauce.

Step 7: Assemble and Serve

Top each bowl of noodles generously with the fragrant cumin spiked lamb and sauce. Offer extra chili oil, Chinkiang vinegar, or soy sauce on the side for personal flavor adjustments. The layers of spice, acidity, heat, and herbaceousness make every bite exciting and crave-worthy.

How to Serve Cumin Lamb Noodles Recipe

A bowl filled with wide, flat, light brown noodles mixed with pieces of dark brown cooked meat, thinly sliced caramelized onions, and green herbs scattered throughout. The noodles and ingredients are coated in a shiny, oily sauce with visible red chili flakes and sesame seeds on top. A pair of dark wooden chopsticks is holding one piece of noodle above the bowl, showing its texture and the sauce. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is an absolute must to finish the dish with a cool, herbal note that contrasts beautifully with the warmth of the lamb. Thin slices of fresh chili add vibrant color and an optional kick. If you like an extra touch of crunch, toasted sesame seeds or finely sliced scallions make fantastic garnishes too.

Side Dishes

Keep accompaniments simple to let the cumin lamb noodles recipe shine. A crisp cucumber salad dressed with rice vinegar or a light Asian-style slaw can refresh your palate. Pickled vegetables add brightness, and a bowl of steamed greens like bok choy or Chinese broccoli balances the richness.

Creative Ways to Present

For a festive touch, serve the noodles and lamb family-style on a large platter with extra chili oil and condiments in small bowls so everyone can customize their bowl. Or layer the lamb and noodles in a deep bowl with fresh herbs piled high for a vibrant and rustic presentation that encourages savoring each ingredient.

Make Ahead and Storage

Storing Leftovers

Any leftover cumin lamb noodles recipe components store well in the fridge separately for up to 3 days. Keep the cooked lamb and sauce in an airtight container and the noodles in another to preserve texture. This prevents the noodles from becoming soggy overnight.

Freezing

If you want to freeze, freeze the lamb and sauce separately from the noodles in airtight containers or freezer bags for up to 2 months. Reheat gently and prepare fresh noodles for best texture since freezing noodles can cause them to become mushy.

Reheating

To reheat, warm the lamb gently in a skillet or microwave with a splash of water or broth to loosen the sauce. Reheat the noodles separately in boiling water or a hot skillet to refresh their chewiness. Combine only when both are hot for the best flavor and texture experience like the first day.

FAQs

Can I use other cuts of lamb for this recipe?

Yes! Well-marbled cuts like loin, shoulder, or leg work best because they stay tender and flavorful when sliced thin and cooked quickly. Avoid very lean cuts as they may end up dry.

What if I can’t find Sichuan peppercorns?

Sichuan peppercorns create a unique numbing sensation that complements the cumin. If unavailable, you can omit them, but the flavor depth will slightly change. Consider adding a small pinch of black peppercorns for mild heat as a substitute.

Can I make this recipe vegetarian or substitute the lamb?

While the recipe shines with lamb’s richness, you can substitute with beef or even firm tofu for a vegetarian twist. Adjust cooking times accordingly and intensify the spice mix to maintain flavor punch.

Is homemade chili oil necessary?

Homemade chili oil is wonderful for its fresh and robust flavor but store-bought chili oil can also be used in a pinch. Choose one with good quality and balanced heat to preserve the recipe’s charm.

How do I make hand-pulled noodles?

Hand-pulled noodles are a skillful art involving stretching and folding dough repeatedly to create long, chewy strands. You can find simple hand-pulled noodle dough recipes online, or substitute with wide wheat noodles for convenience without sacrificing too much authenticity.

Final Thoughts

There’s something truly magical about this Cumin Lamb Noodles Recipe that captures the heart of spice lovers everywhere. The dark, aromatic spices woven into tender lamb married with fresh herbs and chewy noodles make every mouthful exciting and comforting. Once you try making it, you’ll find yourself coming back to this dish for its bold flavor, satisfying textures, and the joy of sharing something homemade that tastes as vibrant as a bustling street market stall. Grab your ingredients and savor the adventure!