Cumin Lamb Noodles (Printable Version)
# What You’ll Need:
→ Noodles
01 -
1 batch homemade hand-pulled noodles (or wide wheat noodles)
→ Spice Mix
02 -
2 tablespoons whole cumin seeds
03 -
2 teaspoons Sichuan peppercorns
04 -
1 teaspoon whole coriander seeds
→ Meat & Marinade
05 -
1 lb lamb, thinly sliced against the grain (well-marbled cut like loin or shoulder)
06 -
1 tablespoon Shaoxing wine (or dry sherry)
07 -
1 teaspoon salt
08 -
1 teaspoon peanut oil (or vegetable oil)
09 -
2 teaspoons cornstarch
→ Sauce
10 -
1/2 cup homemade chili oil (and more to taste)
11 -
3 tablespoons Chinkiang vinegar
12 -
1/4 cup Shaoxing wine (or dry sherry)
13 -
4 teaspoons light soy sauce
14 -
4 teaspoons dark soy sauce
→ Stir Fry
15 -
1 tablespoon peanut oil (or vegetable oil)
16 -
8 cloves garlic, minced
17 -
2-inch piece ginger, minced
18 -
1 red onion, thinly sliced
19 -
1 hot green chili, sliced
20 -
1/2 bunch cilantro, chopped (yields 1 heaping cup loosely packed)
# Steps to Follow:
01 -
If making your own noodles, prepare the dough completely before beginning the lamb stir-fry. Set a pot of water to boil so it will be ready when the lamb is finished.
02 -
Add cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir frequently until fragrant and beginning to pop, about 5 minutes. Remove from heat and grind until partially powdered using a mortar & pestle, spice grinder, coffee grinder, or by crushing with a heavy pan bottom.
03 -
Combine lamb, Shaoxing wine, salt, oil, and 2 teaspoons of the ground spice mixture. Add cornstarch and mix by hand until lamb is fully coated. Marinate for 15 minutes.
04 -
Heat oil in a large skillet over high heat until smoking. Add marinated lamb, spreading into a single layer with minimal overlapping. Add garlic and ginger on top. Sear undisturbed for 30-60 seconds until the bottom is well-browned.
05 -
Once browned on one side, stir occasionally until lamb is mostly browned on both sides and aromatics begin to turn golden. The lamb can still be slightly pink inside.
06 -
Add red onion and green chilis. Stir-fry for 10-20 seconds.
07 -
Add remaining spice mix and toss to coat everything thoroughly.
08 -
Pour in the sauce and scrape the bottom of the pan to release any caramelization. Stir-fry for another 30 seconds.
09 -
Turn off heat and stir in cilantro. Transfer everything to a large plate to stop the cooking process.
10 -
For hand-pulled noodles: Stretch each piece of prepared dough and add to boiling water. Cook for 1-2 minutes. For packaged noodles: Cook according to package instructions.
11 -
Divide cooked noodles among 4 bowls. Top with lamb and sauce. Optionally add extra chili oil, Chinkiang vinegar, and soy sauce to taste.
# Additional Notes:
01 -
You will need about 2/3 batch of hand-pulled noodles for an intensive restaurant-style result, but making a full batch ensures you have enough with possible leftovers.
02 -
Pre-ground spices can be used, but increase amounts by 1 teaspoon each to compensate for reduced fragrance. Skip the toasting step and simply stir-fry spices for 10-30 seconds until fragrant before adding sauce.
03 -
If 1/2 cup chili oil seems excessive, start with 1/4 cup during cooking and add more to taste when serving.