Cumin Lamb Noodles (Print Version)
# Ingredients:
→ 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 -
450g 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 -
120ml homemade chili oil (and more to taste)
11 -
3 tablespoons Chinkiang vinegar
12 -
60ml 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 -
5cm piece ginger, minced
18 -
1 red onion, thinly sliced
19 -
1 hot green chili, sliced
20 -
1/2 bunch cilantro, chopped (approximately 1 heaped cup loosely packed)
# Instructions:
01 -
If making your own hand-pulled noodles, prepare the dough before beginning the lamb stir fry. Set a pot of water to boil so it will be ready for the noodles once the lamb is done.
02 -
Add cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir frequently until the spices become fragrant and begin to pop, about 5 minutes. Remove from heat and grind until partially powdered using a mortar & pestle, spice grinder, or by crushing with the bottom of a heavy pan.
03 -
Combine the lamb slices with Shaoxing wine, salt, oil, and 2 teaspoons of the ground spice mixture. Add cornstarch and mix by hand until the lamb is fully coated. Allow to marinate for 15 minutes.
04 -
Heat oil in a large skillet over high heat until smoking. Add the marinated lamb, spreading into a single layer. Separate slices with tongs or chopsticks to minimize overlapping. Add garlic and ginger on top. Allow lamb to sear undisturbed for 30-60 seconds until the bottom is well browned.
05 -
Once the lamb is browned on one side, stir occasionally until mostly browned on both sides and aromatics begin to turn golden. It's acceptable if the inside remains slightly pink.
06 -
Add red onion and green chilis to the pan. Stir fry for 10-20 seconds to slightly soften.
07 -
Add the remaining spice mix and toss thoroughly to coat all ingredients with the spices.
08 -
Pour in the prepared sauce mixture and scrape the bottom of the pan to release any caramelized bits. Stir fry for another 30 seconds to integrate flavors.
09 -
Turn off the heat and add the chopped cilantro, stirring to incorporate. Transfer the entire mixture to a large plate to halt the cooking process.
10 -
For hand-pulled noodles: Stretch each piece of prepared dough and add directly to boiling water. Cook for 1-2 minutes. For packaged noodles: Cook according to package instructions. Drain and divide cooked noodles among 4 serving bowls.
11 -
Spoon the lamb mixture with sauce over the noodles. Adjust seasoning with additional chili oil, Chinkiang vinegar, or soy sauce according to taste preference. Serve immediately.
# Notes:
01 -
The noodles can be homemade or store-bought wide wheat noodles for an authentic experience.
02 -
Freshly grinding your own spices provides superior flavor compared to pre-ground alternatives.
03 -
For best results, use a homemade chili oil or a high-quality commercial version.