Cumin Lamb Noodles 

Cumin Lamb Noodles is a bold and aromatic dish inspired by the flavors of Xi'an, China. The combination of tender lamb, hand-pulled noodles, and a rich chili oil sauce creates a satisfying and flavorful meal. The dish is enhanced with a blend of spices, including cumin, Sichuan peppercorns, and coriander, which are toasted and ground to release their full aroma. The addition of fresh cilantro and green chili peppers adds a touch of freshness and heat, balancing the richness of the lamb and the depth of the sauce. 

Ingredients

For the Noodles:

• 1 batch homemade hand-pulled noodles or wide wheat noodles
  
  

For the Spice Mix:

• 2 tablespoons whole cumin seeds
  
  

• 2 teaspoons Sichuan peppercorns
  
  

• 1 teaspoon whole coriander seeds
  
  

For the Meat & Marinade:

• 1 lb lamb (loin or shoulder), thinly sliced against the grain
  
  

• 1 tablespoon Shaoxing wine (or dry sherry)
  
  

• 1 teaspoon salt
  
  

• 1 teaspoon peanut oil (or vegetable oil)
  
  

• 2 teaspoons cornstarch
  
  

For the Sauce:

• ½ cup homemade chili oil (adjust to taste)
  
  

• 3 tablespoons chinkiang vinegar
  
  

• ¼ cup Shaoxing wine (or dry sherry)
  
  

• 4 teaspoons light soy sauce
  
  

• 4 teaspoons dark soy sauce
  
  

For Stir-Frying:

• 1 tablespoon peanut oil (or vegetable oil)
  
  

• 8 cloves garlic, minced
  
  

• 2 inches ginger, minced
  
  

• 1 red onion, thinly sliced
  
  

• 1 hot green chili, sliced
  
  

• ½ bunch cilantro, chopped (about 1 heaping cup)
  
  

Directions

1. Toast and Grind Spices:
   
   

   • In a dry pan over medium-low heat, toast the cumin seeds, Sichuan peppercorns, and coriander seeds until fragrant, about 5 minutes.
     
     

   • Remove from heat and grind until partially powdered using a mortar and pestle, spice grinder, or coffee grinder.
     
     

2. Marinate the Lamb:
   
   

   • In a bowl, combine the sliced lamb with Shaoxing wine, salt, peanut oil, and cornstarch.
     
     

   • Mix well and let marinate for 20 minutes at room temperature.
     
     

3. Prepare the Sauce:
   
   

   • In a separate bowl, whisk together the chili oil, chinkiang vinegar, Shaoxing wine, light soy sauce, and dark soy sauce.
     
     

4. Stir-Fry the Lamb:
   
   

   • Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat.
     
     

   • Add the marinated lamb in a single layer and cook without stirring for 1 minute to achieve a golden crust.
     
     

   • Flip the lamb and cook for an additional 30–40 seconds until slightly golden and still pink inside.
     
     

   • Transfer the lamb to a plate and set aside.
     
     

5. Stir-Fry Aromatics:
   
   

   • In the same skillet, add the remaining 1 tablespoon of peanut oil.
     
     

   • Add the dried chili peppers, ginger, and garlic.
     
     

   • Stir-fry for a few seconds until fragrant.
     
     

6. Combine and Serve:
   
   

   • Add the sliced onion and stir-fry for about 1 minute until it begins to soften.
     
     

   • Return the cooked lamb to the skillet and sprinkle the toasted spice mix over the top.
     
     

   • Stir immediately to coat the lamb with the spices.
     
     

   • Remove from heat and mix in the chopped cilantro.
     
     

   • Serve the cumin lamb over the prepared noodles.
     
     

Nutritional Information (per serving, approximate)

• Calories: Approximately 550 kcal
  
  

• Protein: 40g
  
  

• Carbohydrates: 45g
  
  

• Fat: 20g
  
  

• Fiber: 3g
  
  

• Sodium: 900mg