Description
Experience the bold, aromatic flavors of Northwestern China with these Cumin Lamb Noodles. Tender, thinly sliced lamb is seared to perfection and tossed with toasted cumin, numbing Sichuan peppercorns, and chewy noodles. This dish offers a complex, dry-tossed sauce profile that highlights the richness of the meat, creating a hearty and satisfying restaurant-quality meal that is surprisingly simple to master in your own kitchen.
Ingredients
500g lamb leg or shoulder, thinly sliced
400g wheat noodles (fresh or dried)
2 tbsp cumin seeds, toasted and crushed
1 tbsp Sichuan peppercorns, toasted and crushed
1 tsp coriander seeds, toasted and crushed
3 tbsp neutral cooking oil
3 cloves garlic, minced
1-inch piece ginger, grated
2 stalks scallions, chopped
2 tbsp soy sauce
1 tbsp chili oil or chili flakes (to taste)
Salt to taste
Instructions
Toast the cumin seeds, Sichuan peppercorns, and coriander seeds in a dry pan until fragrant, then grind into a coarse powder.
Cook the noodles according to package instructions until chewy, drain, and set aside.
Heat a wok or large skillet over high heat with 1 tablespoon of oil until smoking.
Sear the lamb slices in small batches until browned and crispy, then remove from the pan.
Add the remaining oil to the pan and sauté ginger and garlic until aromatic.
Return the lamb to the pan, add the spice mix, soy sauce, and chili oil, tossing rapidly to coat.
Add the cooked noodles to the pan and toss everything together for 1-2 minutes until well combined.
Garnish with fresh scallions and serve immediately.
Notes
For the best texture, slice the lamb thinly while it is still semi-frozen. Use high heat to ensure the lamb sears rather than steams. You can substitute lamb with thinly sliced beef if preferred.
- Prep Time: 25
- Cook Time: 15
- Category: Meals
- Method: Stir-fry
- Cuisine: Northwestern Chinese