Spicy Cumin Lamb Noodles (Print Version)
# Ingredients:
→ Spice Blend
01 -
2 1/2 tablespoons cumin seeds
02 -
1 tablespoon Sichuan peppercorns
→ Base Ingredients
03 -
450g wide rice noodles
04 -
2 tablespoons vegetable oil
05 -
1 tablespoon minced garlic
06 -
1 tablespoon minced ginger
07 -
450g American lamb shoulder, thinly sliced
08 -
3 green onions, roughly chopped
09 -
1 yellow onion, halved and thinly sliced
10 -
1 serrano pepper, finely chopped (optional)
→ Sauce
11 -
3 tablespoons soy sauce
12 -
1 tablespoon chili oil
13 -
1 tablespoon sesame oil
14 -
2 teaspoons rice wine vinegar
15 -
2 teaspoons sugar
→ Garnish
16 -
1/2 cup minced cilantro
17 -
1 tablespoon sesame seeds
18 -
Chili oil for serving
# Instructions:
01 -
Heat a skillet over medium-low heat and toast the cumin seeds and Sichuan peppercorns for 2-3 minutes until fragrant. Coarsely grind the spices in a spice grinder or mortar & pestle and set aside.
02 -
Bring a large pot of water to a boil and cook the rice noodles according to package instructions. Reserve 240ml of the pasta cooking liquid before draining the noodles.
03 -
Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced ginger and garlic, cooking for 1 minute until fragrant. Increase heat to high and add the sliced lamb, stir-frying until just browned.
04 -
Add the ground spice mixture, green onions, yellow onion, and serrano pepper to the lamb. Pour in the soy sauce, chili oil, sesame oil, rice wine vinegar, and sugar. Cook for about 5 minutes, adding a splash of water if the mixture becomes too dry.
05 -
Add the cooked noodles to the skillet, incorporating additional reserved cooking liquid as needed to create a silky sauce. Toss thoroughly to coat the noodles and season with salt if necessary.
06 -
Transfer to serving bowls, garnish with minced cilantro, sesame seeds, and an extra drizzle of chili oil.
# Notes:
01 -
For best results, slice the lamb shoulder when it's partially frozen for thinner, more uniform pieces.
02 -
The dish can be made milder by reducing or omitting the serrano pepper and using less chili oil.