Begin by preparing the homemade noodle dough to ensure it rests properly. In the meantime, fill a large pot with water and bring it to a rolling boil.

Toast the cumin seeds, Sichuan peppercorns, and coriander seeds in a dry skillet over medium heat for about 3-4 minutes until fragrant and golden.

Combine the lamb with Shaoxing wine, salt, peanut oil, and half of the ground spice mixture in a mixing bowl and let it marinate for at least 15 minutes.

Heat a large skillet over high heat until smoking. Add a splash of peanut oil and sear the marinated lamb for about 3–4 minutes until browned.

Stir in the sliced red onion and hot green chili, then add the remaining ground spices, soy sauce, homemade chili oil, and Chinkiang vinegar.

Remove the skillet from the heat and stir in fresh cilantro. Transfer to a serving plate.

Add the prepared hand-pulled noodles into the pot of boiling water and cook for about 2–5 minutes.

Place a generous portion of the cooked noodles in bowls, top with the Cumin Lamb mixture, and drizzle with chili oil and a splash of vinegar.