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Spicy Cumin Lamb Noodles

Savory Spicy Cumin Lamb Noodles for a Cozy Dinner Night

Enjoy a delightful Spicy Cumin Lamb Noodles, bringing the vibrant flavors of Xi’an right to your dinner table.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • Homemade Hand-Pulled Noodles Substitute with wide semi-fresh noodles if desired
For the Marinade
  • 1 lb Lamb, thinly sliced against the grain Choose well-marbled cuts for tenderness
  • 1 tablespoon Shaoxing Wine Dry sherry can be used as a replacement
  • 1 teaspoon Salt Feel free to use sea salt or kosher salt
  • 2 teaspoons Peanut Oil Can also use vegetable oil
  • 2 teaspoons Cornstarch Helps tenderize the lamb
For the Spice Mix
  • Whole Cumin Seeds Toast for extra aroma, ground cumin can be a substitute
  • Sichuan Peppercorns Can be omitted or replaced with black pepper
  • Whole Coriander Seeds Ground coriander can be used in a pinch
For the Sauce
  • 1/2 cup Homemade Chili Oil Reduce to 1/4 cup for less heat
  • 3 tablespoons Chinkiang Vinegar Rice vinegar works in its place
  • 4 teaspoons Light Soy Sauce Substitute with tamari for gluten-free option
  • 4 teaspoons Dark Soy Sauce Can be omitted if unavailable
For Aromatics
  • 8 cloves Garlic, minced
  • 2 inches Ginger, minced
  • 1 Red Onion, thinly sliced
  • 1 Hot Green Chili, sliced Reduce or replace with mild peppers for less spice
  • 1/2 bunch Cilantro, chopped Fresh herb that brightens the dish

Equipment

  • Skillet
  • Pot
  • Spice Grinder
  • Large Bowl

Method
 

Preparation Steps
  1. Prepare the noodles by making homemade hand-pulled noodles or substitute with wide semi-fresh noodles. Set aside once ready.
  2. Toast the whole cumin seeds, Sichuan peppercorns, and whole coriander seeds in a dry skillet over medium heat for 3-4 minutes. Grind into a fine powder once toasted.
  3. Marinate the lamb in a large bowl with Shaoxing wine, salt, peanut oil, and cornstarch. Mix gently and let marinate for at least 15 minutes.
  4. Cook the marinated lamb in a hot skillet or wok with peanut oil for around 30 seconds without stirring. Add minced garlic and ginger, and cook for an additional 2 minutes.
  5. Stir in sliced red onion and hot green chili to the skillet, cooking for about a minute.
  6. Mix in the ground spice mix with the lamb and vegetables, then add homemade chili oil, Chinkiang vinegar, light soy sauce, and dark soy sauce. Toss to coat.
  7. Finish by mixing in chopped cilantro and remove from heat.
  8. In another pot, boil the water and cook the noodles according to package directions, typically around 3-5 minutes. Drain and put into serving bowls.
  9. Serve the noodles topped with the spicy lamb mixture, adding extra chili oil or soy sauce on the side.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 36gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 5IUVitamin C: 20mgCalcium: 5mgIron: 15mg

Notes

Storage tips include keeping noodles and sauce separate in the fridge for up to 3 days, and freezing before combining for up to 2 months.

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