Cumin Lamb Noodles

Ingredients

• 1 batch Homemade hand-pulled noodles (Or wide wheat noodles; about two-thirds of a batch is sufficient, though the source recommends making the full batch.)
• 2 tbsp Whole cumin seeds
• 2 tsp Sichuan peppercorns
• 1 tsp Whole coriander seeds
• 1 lb Lamb (Thinly sliced against the grain; use a well-marbled cut such as loin or shoulder.)
• 1 tbsp Shaoxing wine (For the lamb marinade; dry sherry may be substituted.)
• 1 tsp Salt (For the lamb marinade.)
• 1 tsp Peanut oil (For the lamb marinade; vegetable oil may be substituted.)
• 2 tsp Cornstarch (Coats the marinated lamb.)
• 0.5 cup Homemade chili oil (Plus more to taste.)
• 3 tbsp Chinkiang vinegar (For the sauce, plus more to taste when serving.)
• 0.25 cup Shaoxing wine (For the sauce; dry sherry may be substituted.)
• 4 tsp Light soy sauce (Plus more to taste when serving.)
• 4 tsp Dark soy sauce
• 1 tbsp Peanut oil (For stir-frying; vegetable oil may be substituted.)
• 8 Garlic (Minced.)
• 2 Ginger (The structured source displays the amount as “2”; minced. The unit is unclear in the source.)
• 1 Red onion (Thinly sliced.)
• 1 Hot green chili (Sliced.)
• 0.5 bunch Cilantro (Chopped; yields 1 heaped cup loosely packed cut cilantro.)

Steps

1. 1

   If making homemade noodles, fully prepare the dough before beginning the lamb stir-fry. Set a pot of water to boil so it will be ready when the lamb is finished.

2. 2

   Add the cumin seeds, Sichuan peppercorns, and coriander seeds to a dry pan over medium-low heat. Stir and toss frequently, toasting until fragrant and beginning to pop, about 5 minutes.

3. 3

   Remove the toasted spices from the heat and grind them until partially powdered, using a mortar and pestle, spice grinder, coffee grinder, or the bottom of a heavy pan.

4. 4

   Combine the sliced lamb, 1 tablespoon Shaoxing wine, salt, 1 teaspoon oil, and 2 teaspoons of the ground spice mixture. Mix well.

5. 5

   Add the cornstarch and mix by hand until the lamb is fully coated. Marinate for 15 minutes.

6. 6

   Heat 1 tablespoon oil in a large skillet over high heat until it begins to smoke.

7. 7

   Add the marinated lamb and spread it into a single layer. Separate the slices with minimal overlapping using tongs or chopsticks.

8. 8

   Add the minced garlic and ginger on top of the lamb. Leave the lamb undisturbed for 30 seconds to 1 minute, until the underside is browned.

9. 9

   Once the lamb is browned on one side, stir occasionally until it is mostly browned on both sides and the aromatics begin to turn golden. The inside of the lamb may still be slightly pink.

10. 10

    Add the sliced red onion and green chili. Stir-fry for 10 to 20 seconds.

11. 11

    Add the remaining ground spice mixture and toss to coat the lamb and vegetables.

12. 12

    Pour in the chili oil, Chinkiang vinegar, Shaoxing wine, light soy sauce, and dark soy sauce. Scrape the bottom of the pan to lift any caramelized bits, then stir-fry for another 30 seconds.

13. 13

    Turn off the heat and add the chopped cilantro, stirring to incorporate. Transfer the lamb and sauce to a large plate so the lamb stops cooking.

14. 14

    For hand-pulled noodles, stretch each prepared piece of dough and add it to the boiling water. Cook for 1 to 2 minutes. For packaged noodles, cook according to the package instructions.

15. 15

    Transfer the cooked noodles into 4 bowls.

16. 16

    Divide the lamb and sauce over the noodles. Serve with extra chili oil, Chinkiang vinegar, and soy sauce to taste.

Notes

The source emphasizes preparing all ingredients before cooking because lamb can overcook quickly. Wide semi-fresh noodles, sometimes labeled pulled, planed, sliced, or cut noodles, are recommended as an alternative to homemade hand-pulled noodles. The structured source contains an unclear ginger quantity displayed as “2”; its unit is not specified.

Nutrition per serving

• main
• noodles
• lamb
• stir-fried
• spicy
• East Asian
• Chinese-inspired
• dairy-free