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–+ servings
Cumin Lamb Noodles

Savor Restaurant-Style Cumin Lamb Noodles at Home

Indulge in Cumin Lamb Noodles, a dish of tender lamb and homemade hand-pulled noodles that creates a sensational culinary experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles
  • 2 cups All-Purpose Flour
  • 3/4 cups Water Adjust as needed
Lamb Marinade
  • 1 lb Lamb (loin or shoulder) Can substitute beef or pork
  • 2 tbsp Shaoxing Wine Dry sherry as substitute
  • 1 tsp Salt Sea salt preferred
  • 1 tbsp Peanut Oil Vegetable oil works for allergies
  • 1 tbsp Cornstarch Arrowroot powder as substitute for gluten-free
Spice Mix
  • 1 tbsp Whole Cumin Seeds Freshly toasted preferred
  • 1 tsp Sichuan Peppercorns Omit for milder flavor
  • 1 tbsp Coriander Seeds Ground as quick alternative
Sauce and Garnish
  • 2 tbsp Homemade Chili Oil Store-bought if short on time
  • 1 tbsp Chinkiang Vinegar Rice vinegar as substitute
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce Tamari for gluten-free
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 medium Red Onion, sliced
  • 1 medium Hot Green Chili, chopped Adjust based on spice tolerance
  • 1/4 cup Cilantro, chopped Or scallions as alternative

Equipment

  • Skillet
  • Wok
  • Pot
  • Spice Grinder
  • Mixing bowl

Method
 

Preparation
  1. Prepare the homemade hand-pulled noodles by combining flour with water and kneading for about 10 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
  2. In a skillet, toast whole cumin seeds, Sichuan peppercorns, and coriander seeds over medium heat for 2-3 minutes until fragrant. Let cool and grind into a fine powder.
  3. Marinate sliced lamb with Shaoxing wine, salt, peanut oil, and cornstarch for 15 minutes.
  4. Stir-fry lamb in a hot skillet with peanut oil for 2-3 minutes until browned. Add garlic and ginger, stir for another 30 seconds until aromatic.
  5. Add red onion and hot green chili to the skillet. Stir-fry for 1-2 minutes, then add toasted spice mix, chili oil, and soy sauces. Cook for another minute.
  6. Stir in chopped cilantro, adjust seasoning to taste.
  7. Boil the hand-pulled noodles in a pot of water for 1-2 minutes until chewy, then drain and rinse briefly under cold water.
  8. Serve noodles topped with lamb mixture and drizzle extra chili oil and Chinkiang vinegar over the top.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 75gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Enjoy your meal while the flavors are fresh and vibrant. Customize spice levels and textures according to your preference.

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