There’s an electric thrill that comes with that first bite of Cumin Lamb Noodles: bouncy, chewy noodles tangled with juicy, spice-kissed lamb, fiery flecks of chili, and the earthy aroma of freshly toasted cumin. This dish has roots in the bustling streets of Northwestern China, but it’s meant for anyone who loves bold flavor and textures you can really sink your teeth into. It’s a favorite in my kitchen—a robust, comforting bowl that’s every bit as exciting for a weeknight dinner as for a special gathering. Let’s roll up our sleeves and make Cumin Lamb Noodles together!
Ingredients You’ll Need
Ingredients You’ll Need
This list is short but mighty. Every ingredient is here for a reason—bringing color, texture, layered spice, or juicy savoriness that makes Cumin Lamb Noodles so unforgettable. Don’t skip the little touches; they all add up to a showstopper of a meal.
- Hand-pulled or thick wheat noodles (8 oz): The thick, chewy noodles are the heart of the dish, perfect for soaking up all those vibrant flavors.
- Vegetable oil (1 tablespoon): Neutral and great for high-heat stir-frying, it helps every component sizzle and shine.
- Lamb shoulder or leg, thinly sliced (1/2 pound): The star of the show—juicy, rich lamb that stands up to the spices.
- Soy sauce (1 tablespoon): Adds essential saltiness and umami to season the lamb.
- Shaoxing wine or dry sherry (1 tablespoon): Lends a gentle depth and helps tenderize the lamb during marinating.
- Cornstarch (1 teaspoon): Lightly coats the lamb, locking in moisture for tender results.
- Ground cumin (1 tablespoon): The unmistakable signature—warm and smoky with intense aroma.
- Chili flakes (1/2 teaspoon, or to taste): Brings gentle heat; add more if you like a bigger kick!
- Ground Sichuan peppercorns (1/2 teaspoon, optional): The tingly, citrusy surprise lifts everything (optional, but highly recommended).
- Onion, thinly sliced (1 small): For sweetness, texture, and savory background notes.
- Green bell pepper, thinly sliced (1): Adds color and crunch, keeping things fresh.
- Garlic cloves, minced (2–3): Fragrant and pungent, they flavor every bite.
- Fresh cilantro, chopped (1 tablespoon): The herbaceous garnish that brightens up the plate.
- Salt and black pepper, to taste: Essential for balancing all the flavors just right.
How to Make Cumin Lamb Noodles
Step 1: Marinate the Lamb
Start by tossing your thinly sliced lamb with soy sauce, Shaoxing wine (or dry sherry), cornstarch, and a pinch of salt in a bowl. This quick marinade not only tenderizes the lamb but infuses it with savory depth. Let it sit for 15–20 minutes while you prep the rest of your ingredients. The flavor payoff is absolutely worth it!
Step 2: Cook the Noodles
While the lamb marinates, cook your hand-pulled or wheat noodles according to the package instructions. Once the noodles are perfectly chewy, drain them well and set aside. Give them a quick toss with a drop of oil if you want to prevent sticking. Fresh noodles work wonderfully here, but dried thick noodles are a solid stand-in if that’s what you have.
Step 3: Sear the Lamb
Heat up a wok or large skillet over high heat and add the vegetable oil. Quality, moderate marbling in the lamb will render just enough fat for a supple bite. Lay your marinated lamb in and stir-fry for 2–3 minutes, just until the outsides are browned and the inside is still moist. Remove the lamb from the pan and set it aside; this keeps it tender and prevents overcooking.
Step 4: Stir-Fry the Vegetables and Aromatics
Take advantage of the tasty bits left in the pan by adding the onion, bell pepper, and minced garlic. A quick 2–3 minute stir-fry softens them slightly while keeping their sweet snap. If needed, splash in a touch more oil. This aromatic base adds color, crunch, and a mouthwatering scent.
Step 5: Finish With Cumin and Spices
Return the seared lamb to the pan with the veggies, then shower on the ground cumin, chili flakes, and Sichuan peppercorns if you’re using them. Toss well, letting the heat bloom the spices—your kitchen will smell incredible! Now add the cooked noodles, and stir-fry everything together for 1–2 minutes so every strand is glossy and deeply seasoned. Taste and tweak with salt and pepper as you like.
Step 6: Serve and Enjoy
Pile steaming servings of Cumin Lamb Noodles into bowls and sprinkle generously with chopped cilantro. Serve hot and dig in immediately for the best texture and punchy flavors. You’ll know why this dish is an all-time favorite from that very first forkful.
How to Serve Cumin Lamb Noodles
Garnishes
Finish your bowls of Cumin Lamb Noodles with a flourish of fresh cilantro, a scatter of toasted sesame seeds, or a final pinch of extra chili flakes for color and heat. If you love zing, a quick drizzle of black vinegar or chili crisp on top makes every bite pop, turning each bowl into a personalized masterpiece.
Side Dishes
These noodles shine with simple, refreshing sides—think crisp cucumber salad, garlicky sautéed greens, or a platter of pickled vegetables. Light, crunchy options bring balance to the spice and savor of Cumin Lamb Noodles. A pot of hot Chinese tea or a cold, citrusy drink rounds out the meal beautifully.
Creative Ways to Present
Let your imagination play! Serve the noodles in wide, shallow bowls to show off their colors, or pile everything onto a big platter family-style for sharing. Sprinkle on extra herbs or serve with lime wedges for a modern twist. Cumin Lamb Noodles also make a fantastic takeout-style lunch, packed up in comfy containers for the office or a picnic.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cumin Lamb Noodles (which is rare in our house!), let them cool to room temperature and then store them in an airtight container in the fridge. They’ll keep well for up to two days without losing too much texture or flavor.
Freezing
Freezing isn’t recommended for this dish due to the noodles’ tendency to soften and lose their signature chew. The lamb and vegetables can survive a quick freeze if absolutely necessary, but for the best taste and bite, try to enjoy Cumin Lamb Noodles freshly made or within a couple of days.
Reheating
To reheat, toss the noodles in a hot skillet or wok with a splash of water or broth. A quick stir-fry (rather than microwaving) restores everything’s snap and keeps the lamb moist. If you have some extra cumin or chili flakes, sprinkle them in for a fresh flavor boost!
FAQs
Can I substitute a different meat for lamb?
Absolutely! While lamb provides its distinctive richness, you can swap in thinly sliced beef, chicken, or even firm tofu for a lighter version. Adjust the marinade and cook time as needed—Cumin Lamb Noodles are flexible and fun to experiment with.
What kind of noodles are best for this dish?
Hand-pulled noodles (or biang biang-style) are traditional and unparalleled in their chewy texture, but thick wheat noodles or even udon work nicely. The key is to use noodles that are sturdy enough to soak up all the incredible cumin and spice flavors.
Where can I find Sichuan peppercorns?
Most Asian grocery stores carry Sichuan peppercorns, or you can order them online. Their unique citrusy heat really sets Cumin Lamb Noodles apart, but if you can’t find them, the dish is still delicious without.
Is this dish very spicy?
It can be as spicy or mild as you prefer! The chili flakes bring heat, but you control the amount. Add less if you’re spice-sensitive, or go big for a fiery finish—the flexibility is one of the best parts of homemade Cumin Lamb Noodles.
Can I make this gluten-free?
Of course! Swap in your favorite gluten-free noodles and use tamari instead of soy sauce. Make sure your other condiments are gluten-free as well, and you’ll have gorgeous, slurp-worthy Cumin Lamb Noodles everyone can enjoy.
Final Thoughts
If you’ve been looking for a bold, deeply aromatic homemade noodles dish, give Cumin Lamb Noodles a spin! Don’t be surprised if they become a new staple in your kitchen. Share them with friends, experiment with toppings, and most of all—enjoy every vibrant bite!
Print
Cumin Lamb Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese (Northwestern)
- Diet: Non-Vegetarian
Description
This flavorful and aromatic Cumin Lamb Noodles recipe combines tender lamb slices with hand-pulled wheat noodles, infused with the bold flavors of cumin and Sichuan peppercorns. A satisfying and spicy dish inspired by Chinese street food.
Ingredients
Noodles:
- 8 oz hand-pulled or thick wheat noodles
Stir-Fry:
- 1 tablespoon vegetable oil
- 1/2 pound lamb shoulder or leg, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 tablespoon ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon ground Sichuan peppercorns (optional)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2–3 garlic cloves, minced
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Marinate the Lamb: Combine lamb slices with soy sauce, Shaoxing wine, cornstarch, and salt. Marinate for 15–20 minutes.
- Cook Noodles: Cook noodles according to package instructions, drain, and set aside.
- Stir-Fry: Heat oil in a wok, stir-fry marinated lamb until browned. Remove. Stir-fry onion, bell pepper, and garlic. Return lamb, add cumin, chili flakes, Sichuan peppercorns, noodles. Stir-fry to combine.
- Season and Serve: Adjust seasoning, garnish with cilantro, and serve hot.
Notes
- For extra authenticity, use wide hand-pulled noodles or fresh biang biang-style noodles.
- You can also add a splash of dark soy sauce or black vinegar for deeper flavor.
- This dish is best served immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
