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
Scale
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
