Description
Cumin Lamb Noodles is a flavorful Chinese-inspired dish featuring tender slices of marinated lamb stir-fried with aromatic spices such as cumin, Sichuan peppercorns, and coriander, served over hand-pulled or wide wheat noodles. This dish balances spicy, savory, and tangy flavors with a punch of chili oil and vinegar, perfect for a hearty and satisfying meal in just 30 minutes.
Ingredients
Noodles
- 1 batch homemade hand-pulled noodles (or wide wheat noodles)
Spices
- 2 tablespoons whole cumin seeds
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon whole coriander seeds
Lamb 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
- 2 teaspoons ground spice mix (from toasted cumin, Sichuan peppercorns, coriander)
Sauce & Cooking
- 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)
Instructions
- Prepare Noodles: If making your own noodles, ensure dough is fully prepared. Set a pot of water to boil to cook the noodles later.
- Toast Spices: In a dry pan over medium-low heat, toast cumin seeds, Sichuan peppercorns, and coriander for about 5 minutes until fragrant. Remove from heat and grind partially using mortar & pestle or grinder.
- Marinate Lamb: Combine lamb slices with Shaoxing wine, salt, peanut oil, 2 teaspoons ground spice mix, and cornstarch. Mix well until coated and marinate for 15 minutes.
- Heat Oil: In a large skillet over high heat, heat 1 tablespoon peanut oil until smoking.
- Sear Lamb: Add marinated lamb in a single layer, separate slices with tongs or chopsticks. Add garlic and ginger on top, sear for 30 seconds to 1 minute until bottom is browned.
- Cook Lamb: Stir occasionally until lamb is browned on both sides and aromatics turn golden, lamb may remain slightly pink inside.
- Add Vegetables: Add sliced red onion and green chili, stir-fry for 10 to 20 seconds.
- Add Spices: Add the remaining ground spice mix and toss to coat everything evenly.
- Add Sauce: Pour in the chili oil, Chinkiang vinegar, Shaoxing wine, light and dark soy sauces. Scrape the pan bottom to deglaze and stir-fry for 30 seconds.
- Finish Lamb: Turn off heat, stir in chopped cilantro, and transfer contents to a plate to halt cooking.
- Cook Noodles: In the boiling water, cook hand-pulled noodles for 1 to 2 minutes or cook packaged noodles per package instructions.
- Assemble: Divide noodles into 4 bowls and top with the lamb and sauce mixture.
- Serve: Add extra chili oil, Chinkiang vinegar, and soy sauce as desired. Enjoy immediately.
Notes
- For best flavor, use well-marbled lamb cuts like loin or shoulder for tenderness.
- Adjust amount of chili oil and green chili according to your spice preference.
- If unable to source Shaoxing wine, dry sherry is a good substitute.
- Hand-pulled noodles provide authentic texture but wide wheat noodles work well too.
- To grind spices without a grinder, use a heavy pan bottom or mortar and pestle.
- Ensure high heat to properly sear the lamb for a caramelized flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
