Savory Cumin Lamb Noodles
A comforting dish featuring tender lamb seasoned with cumin and spices, paired with chewy hand-pulled noodles, perfect for family gatherings or cozy dinners.
Ingredients
Hand-Pulled Noodles
- 1 batch Homemade hand-pulled noodles (Substitute with wide wheat or semi-fresh packaged noodles if needed.)
Main Ingredients
- 1 lb Lamb (Choose a well-marbled cut like loin or shoulder.)
- 2 tbsp Shaoxing wine (Can substitute with dry sherry.)
- 1 tsp Salt (Essential for seasoning.)
- 2 tbsp Peanut oil (Ideal for marinating and stir-frying.)
- 1 tbsp Cornstarch (Coats lamb for tenderness.)
- 2 tbsp Whole cumin seeds (Toast them for maximum aroma.)
- 1 tbsp Sichuan peppercorns (Key for authentic flavor.)
- 1 tbsp Coriander seeds (Ground coriander can be used if needed.)
- 8 cloves Garlic (Fresh is preferred.)
- 2 inches Ginger (Fresh or minced.)
- 1 medium Red onion (Can substitute with yellow or white onion.)
- 1 medium Hot green chili (Adjust based on desired heat.)
- 1/2 cup Homemade chili oil (Adjust to 1/4 cup for milder taste.)
- 2 tbsp Chinkiang vinegar (Can use rice vinegar as a substitute.)
- 2 tbsp Light and dark soy sauce (For umami taste.)
- 1 bunch Cilantro (Optional but recommended.)
Instructions
Preparation
- Start by marinating the lamb. Cut the lamb into thin slices.
- In a bowl, combine lamb with Shaoxing wine, salt, and peanut oil. Toss to coat well.
- Sprinkle cornstarch over the lamb and mix until evenly coated. Let it marinate for at least 30 minutes.
Toast Spices
- In a dry pan, toast the cumin seeds and Sichuan peppercorns over medium heat until fragrant, about 2–3 minutes.
- Remove from pan and set aside to cool.
Cook Lamb
- In the same pan, add a bit more peanut oil. Once hot, add the marinated lamb and stir-fry for about 5–7 minutes until browned and cooked through.
- Then add the toasted cumin, Sichuan peppercorns, and coriander seeds, mixing well.
Add Aromatics
- To the pan, add minced garlic, ginger, chopped red onion, and hot green chili. Stir-fry for another 3–4 minutes until the onion becomes translucent.
Sauce
- Pour in homemade chili oil, Chinkiang vinegar, light, and dark soy sauce. Cook for another 2 minutes to allow the flavors to meld.
Combine Noodles
- Toss in the hand-pulled noodles and mix everything together over medium heat. Ensure the noodles are well coated in the sauce.
Serve
- Remove from heat and top with fresh cilantro if desired.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place in a microwave or on the stovetop with a little water to keep the noodles from drying out. Adjust the amount of hot green chili and chili oil to suit your taste.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 18gSaturated Fat: 4gSodium: 800mgFiber: 3gSugar: 2g
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