Name: Aromatic Cumin Lamb Noodles with a Cozy Twist
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
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 lb lamb, thinly sliced against the grain (loin or shoulder); 1 tbsp Shaoxing wine (or dry sherry); 1 tsp salt; 1 tsp peanut oil (or vegetable oil); 2 tsp cornstarch; ½ cup homemade chili oil (more to taste); 3 tbsp Chinkiang vinegar; ¼ 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” ginger, minced; 1 red onion, thinly sliced; 1 hot green chili, sliced; ½ bunch cilantro, chopped (about 1 heaping cup loosely packed)

Description

Cumin Lamb Noodles are a bold, aromatic, and fiery dish featuring tender lamb, chewy noodles, and a punchy blend of spices and sauces. Inspired by Northwestern Chinese street food, this stir-fry is full of warmth, depth, and texture—perfect for spice lovers.

Ingredients

Scale

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 lb lamb, thinly sliced against the grain (loin or shoulder)
1 tbsp Shaoxing wine (or dry sherry)
1 tsp salt
1 tsp peanut oil (or vegetable oil)
2 tsp cornstarch
½ cup homemade chili oil (more to taste)
3 tbsp Chinkiang vinegar
¼ 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” ginger, minced
1 red onion, thinly sliced
1 hot green chili, sliced
½ bunch cilantro, chopped (about 1 heaping cup loosely packed)

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Instructions

Toast cumin seeds, Sichuan peppercorns, and coriander seeds in a dry pan until fragrant. Grind to a coarse powder and set aside.
Marinate lamb with Shaoxing wine, salt, peanut oil, and cornstarch. Set aside.
Cook or prepare noodles according to your recipe or package instructions. Drain and set aside.
In a bowl, mix chili oil, Chinkiang vinegar, Shaoxing wine, light and dark soy sauces to make the sauce.
Heat peanut oil in a wok or large skillet over medium-high heat. Stir-fry garlic, ginger, red onion, and green chili until fragrant.
Add marinated lamb and stir-fry until cooked through.
Toss in noodles, spice mix, and sauce. Stir well to combine and heat through.
Remove from heat, sprinkle chopped cilantro on top, and serve immediately.

Notes

Adjust chili oil to your spice tolerance—start with less and add more to taste.
For a more intense flavor, allow the lamb to marinate for at least 30 minutes.
Use fresh hand-pulled noodles if possible for authentic texture.

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 4g
Sodium: 890mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 36g
Cholesterol: 85mg