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Cumin Lamb Noodles

Cumin Lamb Noodles

Delicious Cumin Lamb Noodles featuring homemade hand-pulled noodles and a fragrant spice blend for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 4 bowls
Calories 531 kcal

Equipment

  • large skillet
  • Pot
  • Mortar & pestle

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 “ ginger minced
  • 1 red onion red onion thinly sliced
  • 1 hot green chili hot green chili 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.
  • Add the cumin, Sichuan peppercorns, and coriander to a dry pan over medium-low heat. Toast the spices until fragrant, about 5 minutes.
  • Grind the toasted spices until partially powdered.
  • Combine the lamb, Shaoxing wine, salt, oil, and 2 teaspoons of ground spices. Marinate for 15 minutes.

Cook Lamb Sauce

  • Heat oil in a large skillet over high heat until smoking. Add marinated lamb in a single layer.
  • Once the bottom is browned, stir occasionally until mostly browned. Add garlic and ginger.
  • Add the red onion and green chilis. Stir fry for 10 to 20 seconds.
  • Add spice mix and toss to coat.
  • Pour in the sauce and scrape the bottom of the pan. Stir fry for another 30 seconds.
  • Turn off heat and add cilantro. Transfer to a big plate.

Boil Noodles

  • If using hand-pulled noodles, stretch each piece and add to boiled water. Cook for 1 to 2 minutes.
  • If using packaged noodles, cook according to package instructions.
  • Transfer cooked noodles into 4 bowls.

Serve

  • Add lamb and sauce over the noodles. Add extra chili oil, chinkiang vinegar, and soy sauce to taste.

Notes

You will need about ⅔ batch of the hand-pulled noodles for this dish. You can use pre-ground spices but may want to increase by 1 teaspoon each as they will be less fragrant.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 42.6gProtein: 29gFat: 27.4gSaturated Fat: 5.3gCholesterol: 100mgSodium: 946mgPotassium: 514mgFiber: 3gSugar: 6.5gCalcium: 78mgIron: 5mg
Keyword Cumin Lamb Noodles, Lamb, Noodles, Spicy, stir-fry
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