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Spicy Cumin Lamb Noodles

Spicy Cumin Lamb Noodles: A Flavor Explosion You’ll Love

Experience a flavorful explosion with Spicy Cumin Lamb Noodles, featuring tender lamb slices and homemade hand-pulled noodles.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 4 cups All-purpose flour Consider using bread flour for extra elasticity
  • 1.5 cups Water Adjust for right consistency
  • 1 tsp Salt Enhances flavor
For the Lamb Marinade
  • 1 lb Lamb, sliced thin Opt for well-marbled cuts
  • 1 tbsp Shaoxing Wine Substitute with dry sherry if needed
  • 1 tsp Salt Essential for seasoning lamb
  • 2 tsp Peanut Oil Enhances flavor in the marinade
  • 2 tsp Cornstarch Ensures the lamb remains tender
For the Spice Mix
  • 2 tbsp Whole Cumin Seeds Toasting enhances flavor
  • 2 tsp Sichuan Peppercorns Substitute with black pepper if unavailable
  • 1 tsp Whole Coriander Seeds Can be replaced with ground coriander
For the Sauce
  • 0.5 cup Homemade Chili Oil Adjust to taste based on your spice tolerance
  • 3 tbsp Chinkiang Vinegar Rice vinegar can be used in a pinch
  • 4 tsp Light Soy Sauce Essential for flavor
  • 4 tsp Dark Soy Sauce Essential for flavor
For the Aromatics and Vegetables
  • 8 cloves Garlic, minced Infuses flavor
  • 2 inches Ginger, minced Adds warmth
  • 1 Red Onion, thinly sliced Offers sweetness
  • 1 Hot Green Chili, sliced Adjust based on spice preference
  • 0.5 bunch Cilantro, chopped Optional for freshness

Equipment

  • Large Bowl
  • Skillet
  • pot
  • Spice Grinder

Method
 

Step-by-Step Instructions
  1. Combine all-purpose flour, water, and salt in a bowl, knead until smooth. Rest for 30 minutes.
  2. Toast cumin seeds, Sichuan peppercorns, and coriander seeds for about 5 minutes. Grind partially.
  3. Marinate lamb with Shaoxing wine, salt, peanut oil, and ground spices. Let sit for 15 minutes.
  4. Heat peanut oil in a skillet and sear lamb for 2-3 minutes until browned. Add garlic and ginger.
  5. Add red onion and green chili, stir-fry until onion is softened, about 2-3 minutes.
  6. Mix in chili oil, vinegar, light, and dark soy sauce. Stir-fry for another 30 seconds, adding cilantro.
  7. Boil noodles in prepared water for 1-2 minutes until floating. Drain.
  8. Serve noodles topped with lamb mixture and sauce, drizzle with extra chili oil if desired.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 80gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1500mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Notes

Use fresh spices for maximum flavor and adjust spice levels to preference.

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