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Cumin Lamb Noodles

Delicious Cumin Lamb Noodles for a Cozy Night In

Spicy Cumin Lamb Noodles offers a delightful blend of tender lamb and hand-pulled noodles, with a symphony of spices for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Xi'an
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 3 cups Homemade hand-pulled noodles Can substitute with wide wheat noodles.
For the Lamb Marinade
  • 1 lb Lamb, thinly sliced Well-marbled cuts like loin or shoulder.
  • 1 tbsp Shaoxing wine Dry sherry can be used as a substitute.
  • 1 tsp Salt Essential for seasoning.
  • 3 tbsp Peanut oil High smoke point oil ideal for frying.
  • 2 tsp Cornstarch Used to tenderize the lamb.
For the Spice Blend
  • 2 tsp Cumin seeds Toast and grind for best flavor.
  • 1 tsp Sichuan peppercorns Omit if milder flavors are preferred.
  • 2 tsp Coriander seeds Ground coriander is a suitable alternative.
  • 8 cloves Garlic, minced Essential for aromatic depth.
  • 2 inches Ginger, minced Adds warmth and complexity.
For the Sauce
  • 1/2 cup Chili oil Adjust to taste, homemade is best.
  • 1 tbsp Chinkiang vinegar Can substitute with rice vinegar.
  • 4 tsp Light soy sauce
  • 4 tsp Dark soy sauce
For the Vegetables
  • 1 Red onion, thinly sliced Introduces sweetness.
  • 1 Hot green chili, sliced Adjust according to spice tolerance.
  • 1/2 bunch Cilantro, chopped Optional if not preferred.

Equipment

  • Large pot
  • skillet or wok
  • Spice grinder
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a rolling boil. Hand-pull fresh noodles or use wide wheat noodles, cooking them for 3-4 minutes until tender yet chewy.
  2. In a dry skillet over medium heat, toast cumin seeds, Sichuan peppercorns, and coriander seeds until fragrant, about 2-3 minutes. Pulse into a coarse powder once aromatic.
  3. Combine lamb with Shaoxing wine, salt, peanut oil, and the freshly ground spice blend. Marinate for 15 minutes.
  4. Heat a skillet over high heat and add peanut oil. Add the marinated lamb in a single layer, searing for about 3-4 minutes until browned. Stir in minced garlic and ginger and cook for another 1-2 minutes.
  5. Add sliced red onion and hot green chili, stirring for about 2 minutes until onion softens.
  6. Pour in Chinkiang vinegar, light soy sauce, and dark soy sauce. Simmer for 2-3 minutes until bubbly.
  7. Reheat a pot of water to boiling. Briefly cook the reserved noodles for 1-2 minutes until warmed. Drain well.
  8. In a large serving bowl, combine the cooked noodles with the lamb and vegetable mixture. Drizzle with chili oil and toss gently to coat the noodles. Garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

Gather and measure your ingredients beforehand to streamline the cooking process. Always toast spices before using them. Keep an eye on the lamb while cooking to prevent overcooking. Adjust spice levels according to your taste. Marination enhances flavor and tenderness.

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