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Cumin Lamb Noodles

Cumin Lamb Noodles

Restaurant-style cumin lamb noodles made with homemade hand-pulled noodles and tender chunks of lamb in a bold chili oil sauce.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 531 kcal

Equipment

  • skillet
  • pot
  • mortar & pestle
  • spice grinder

Ingredients
  

Noodles

  • 1 batch homemade hand-pulled noodles or wide wheat noodles

Spice Mix

  • 2 tablespoons whole cumin seeds
  • 2 teaspoons sichuan peppercorns
  • 1 teaspoon whole coriander seeds

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

  • ½ cup homemade chili oil and more to taste
  • 3 tablespoons chinkiang vinegar
  • ¼ cup Shaoxing wine or dry sherry
  • 4 teaspoons light soy sauce
  • 4 teaspoons dark soy sauce

Stir Fry

  • 1 tablespoon peanut oil or vegetable oil
  • 8 cloves garlic minced
  • 2 inches ginger minced
  • 1 small red onion thinly sliced
  • ½ bunch cilantro chopped (yield 1 heap cup loosely packed cut cilantro)

Instructions
 

Preparation

  • 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.
  • 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.
  • 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

  • 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. 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.
  • 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 - 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

You will need about ⅔ batch of the hand-pulled noodles for this dish if you like an intensive result. You can use pre-ground spices but increase the amount by 1 teaspoon each as they will be less fragrant. If ½ cup chili oil sounds like too much, use ¼ cup in the cooking and add more later if needed.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 42.6gProtein: 29gFat: 27.4gSaturated Fat: 5.3gCholesterol: 100mgSodium: 946mgPotassium: 514mgFiber: 3gSugar: 6.5gCalcium: 78mgIron: 5mg
Keyword Cumin Lamb Noodles, hand-pulled noodles, lamb, restaurant-style, spicy noodles
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