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Cumin Lamb Noodles: A Flavorful Adventure You Can Create!

Delight in the flavorful experience of Cumin Lamb Noodles, a customizable dish that brings the taste of Xi'an to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 batch Homemade hand-pulled noodles Substitute with wide wheat noodles if desired.
For the Lamb Marinade
  • 1 lb Lamb, thinly sliced Well-marbled cuts like loin or shoulder are preferred.
  • 3 tablespoons Peanut oil Has a high smoke point for frying.
  • 2 teaspoons Cornstarch Helps tenderize the lamb.
  • 1 cup Shaoxing wine Use dry sherry as an alternative.
  • 1 teaspoon Salt
For the Flavor Base
  • 1 tablespoon Cumin seeds Toast for the freshest flavor.
  • 1 tablespoon Sichuan peppercorns Omit for less heat.
  • 1 tablespoon Coriander seeds Ground coriander can be a substitute.
  • 1/2 cup Chili oil Adjust to taste.
  • 1 tablespoon Chinkiang vinegar Use rice vinegar as a substitute.
  • 4 teaspoons Light soy sauce
  • 4 teaspoons Dark soy sauce For sweetness and color.
  • 8 cloves Garlic, minced
  • 2 inches Ginger, minced
  • 1 each Red onion, thinly sliced
  • 1 each Hot green chili, sliced Adjust according to spice tolerance.
  • 1/2 bunch Cilantro, chopped Can be omitted if preferred.

Equipment

  • Large pot
  • Small skillet
  • Spice grinder
  • large skillet or wok
  • Covered dish

Method
 

Cooking Steps
  1. Boil water in a large pot. Prepare your homemade hand-pulled noodles according to your method, usually about 5-7 minutes for chewy texture. Set aside.
  2. Toast the cumin seeds, Sichuan peppercorns, and coriander seeds in a skillet for 2-3 minutes. Grind into a coarse powder.
  3. Combine lamb with Shaoxing wine, salt, peanut oil, and ground spices in a bowl. Marinate for 15 minutes.
  4. Heat a large skillet over medium-high heat. Add a tablespoon of peanut oil, followed by the marinated lamb. Sear for 3-4 minutes.
  5. Add minced garlic and ginger, cooking for an additional 1-2 minutes until aromatic.
  6. Stir in the red onion and hot green chili and cook for 2-3 minutes until the onion softens.
  7. Reduce heat, mix in remaining spices, Chinkiang vinegar, and soy sauces. Cook for 2-3 minutes until the sauce thickens.
  8. Bring another pot of water to a boil, add reserved noodles, cook for 1-2 minutes, then drain and rinse with cold water.
  9. Combine lamb mixture over noodles, drizzle with chili oil, and garnish with cilantro before serving.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For optimal flavor, consume leftovers within 3 days if refrigerated or 3 months if frozen.

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