Cumin Lamb Noodles with Chili (Print Version)
# Ingredients:
→ Noodles
01 -
1 batch homemade hand-pulled noodles or wide wheat noodles (*Footnote 1)
→ 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) (*Footnote 3)
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 inches ginger, minced
18 -
1 red onion, thinly sliced
19 -
1 hot green chili, sliced
20 -
1/2 bunch cilantro, chopped (yielding 1 heaping cup loosely packed cut cilantro)
# Instructions:
01 -
If making your own noodles, ensure the dough is fully prepared before beginning the lamb stir fry. Set a pot of water to boil so that it is ready once the lamb is cooked.
02 -
Add cumin, Sichuan peppercorns, and coriander to a dry pan. Heat over medium-low, stirring frequently. Toast until fragrant and popping, about 5 minutes. Remove from heat and grind until partially powdered using a mortar & pestle, spice grinder, or a heavy pan.
03 -
Combine lamb, Shaoxing wine, salt, oil, and 2 teaspoons of ground spices. Mix thoroughly. Add cornstarch and mix by hand to coat the lamb evenly. Marinate for 15 minutes.
04 -
Add oil to a large skillet and heat over high until smoking. Add marinated lamb and spread into a single layer, minimizing overlap. Add garlic and ginger on top. Sear lamb for 30 seconds to a minute until browned on one side. Stir occasionally until lamb is mostly browned on all sides. Aromatics should turn golden.
05 -
Add red onion and green chili to skillet. Stir fry for 10 to 20 seconds. Add spice mix, tossing to coat evenly. Pour in sauce ingredients and deglaze the pan, scraping to lift caramelization. Stir fry for another 30 seconds. Turn off heat and stir in chopped cilantro. Transfer lamb mixture to a plate to avoid overcooking.
06 -
For hand-pulled noodles, stretch dough pieces and cook in boiling water for 1 to 2 minutes. For packaged noodles, cook according to package instructions. Divide cooked noodles into 4 bowls.
07 -
Dish lamb and sauce over prepared noodles. Add extra chili oil, Chinkiang vinegar, or soy sauce to taste. Serve immediately.