Cumin Lamb Noodles
These Cumin Lamb Noodles are loaded with tender lamb, chewy noodles, fragrant toasted spices, and a bold chili oil sauce. Cumin, Sichuan peppercorns, coriander, garlic, ginger, and soy sauce give every bite incredible flavor. This hearty noodle dish is perfect when you want a restaurant-style Chinese meal at home.
Servings: 4
Ingredients
- 1 batch homemade hand-pulled noodles or wide wheat noodles
- 2 tbsp whole cumin seeds
- 2 tsp Sichuan peppercorns
- 1 tsp whole coriander seeds
- 1 pound lamb thinly sliced against the grain
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp salt
- 1 tsp peanut oil or vegetable oil
- 2 tsp cornstarch
- 1/2 cup chili oil plus more to taste
- 3 tbsp Chinkiang vinegar
- 1/4 cup Shaoxing wine or dry sherry
- 4 tsp light soy sauce
- 4 tsp dark soy sauce
- 1 tbsp peanut oil or vegetable oil
- 8 cloves garlic minced
- 2-inch piece ginger minced
- 1 red onion thinly sliced
- 1 hot green chili sliced
- 1/2 bunch cilantro chopped, about 1 heaping cup loosely packed
Instructions
- If making homemade noodles, prepare the noodle dough before starting the lamb. Bring a large pot of water to a boil so it is ready for cooking the noodles.
- Add the cumin seeds, Sichuan peppercorns, and coriander seeds to a dry pan. Cook over medium-low heat for about 5 minutes, stirring frequently, until fragrant and beginning to pop.
- Remove the toasted spices from the heat and grind or crush them until partially powdered.
- Put the sliced lamb in a bowl. Add 1 tablespoon Shaoxing wine, salt, 1 teaspoon oil, and 2 teaspoons of the ground spice mixture. Mix well, then add the cornstarch and toss until the lamb is evenly coated. Marinate for 15 minutes.
- Heat 1 tablespoon oil in a large skillet over high heat until very hot. Add the lamb in a single layer and separate the slices with tongs or chopsticks.
- Add the garlic and ginger over the lamb. Let the meat sear for 30 seconds to 1 minute, then stir occasionally until the lamb is browned on both sides and the garlic and ginger begin to turn golden.
- Add the sliced red onion and green chili and stir-fry for 10 to 20 seconds.
- Sprinkle in the remaining ground spice mixture and toss until the lamb and vegetables are evenly coated.
- Pour in the chili oil, Chinkiang vinegar, 1/4 cup Shaoxing wine, light soy sauce, and dark soy sauce. Scrape up any browned bits from the bottom of the skillet and stir-fry for about 30 seconds.
- Turn off the heat and stir in the cilantro. Transfer the lamb mixture to a large plate so it does not continue cooking.
- Cook the noodles in the boiling water. Homemade hand-pulled noodles should cook for 1 to 2 minutes; packaged noodles should be prepared according to their package directions.
- Divide the cooked noodles among 4 bowls and spoon the cumin lamb and sauce over the top. Add extra chili oil, Chinkiang vinegar, or soy sauce to taste and serve immediately.
Notes
- For a less oily version, start with 1/4 cup chili oil and add more when serving if desired.
- Packaged wide wheat noodles can be used instead of homemade hand-pulled noodles.