Cumin Lamb Noodles 

In this bold and savory dish, delicate hand-pulled (or wide wheat) noodles are paired with tender lamb slices stir‑fried in a flavorful cumin–chili spice mix and rich chili oil sauce. Originating from Xi’an-style street food and recreated by Omnivore’s Cookbook, the combination of aromatic roasted spices, garlic, ginger, onion, cilantro, and chili oil yields a dish that’s rich, spicy, and deeply satisfying. While making the noodles by hand adds authenticity, store‑bought wide noodles work well. Ready in under an hour, it’s a restaurant‑quality meal perfect for spice lovers craving bold Chinese flavors. 

Ingredients

• Noodles: 1 batch homemade hand‑pulled noodles (or fresh wide wheat noodles)
  
  

• Spice mix: 2 Tbsp cumin powder, 2 tsp Sichuan chili flakes, ½ tsp sugar, ¼ tsp ground Sichuan peppercorn (optional)
  
  

• Meat & marinade: 1 lb (≈450 g) lamb leg or loin, thinly sliced against the grain; 1 Tbsp Shaoxing wine (or dry sherry), 1 tsp salt, 1 tsp peanut or vegetable oil, 2 tsp cornstarch
  
  

• Sauce: ½ cup chili oil (homemade or store-bought; adjust amount to taste), 3 Tbsp Chinkiang (black) vinegar, ¼ cup Shaoxing wine, 4 tsp light soy sauce, 4 tsp dark soy sauce
  
  

• Stir-fry aromatics: 1 Tbsp peanut or vegetable oil, 8 cloves garlic (minced), 2″ (≈5 cm) ginger (minced), 1 red onion (thinly sliced), 1 hot green chili (sliced), ½ bunch cilantro (chopped)
  
  

• To garnish: toasted sesame seeds (optional)
  
  

Directions

1. Toast & grind spices: Dry‑roast cumin seeds, Sichuan peppercorns, and coriander seeds until fragrant (~5 min), then grind. (If using pre-ground, increase quantity slightly.)
   
   

2. Marinate lamb: Combine lamb with Shaoxing wine, salt, oil, and 2 tsp of the ground spices; add cornstarch and mix until coated. Marinate ~15 min.
   
   

3. Cook lamb: Heat 3 Tbsp oil in a skillet on high until smoking. Add lamb in a single layer, sear without moving ~1 min per side until golden but still slightly pink inside. Transfer to a plate.
   
   

4. Aromatics: In the same pan, add remaining oil, dried chili peppers (if using extra), garlic, ginger, onion, and chili; stir-fry briefly until aromatic and onion softens (~1 min).
   
   

5. Add spices & sauce: Return lamb to the pan. Sprinkle remaining spice mix; toss to coat. Pour in chili oil, vinegar, Shaoxing wine, light and dark soy sauces. Stir and quickly cook (~30 seconds) until sauce clings to lamb.
   
   

6. Finish: Remove pan from heat, stir in chopped cilantro.
   
   

7. Boil noodles: Cook hand‑pulled or packaged wide noodles in boiling water until tender (~1–2 min for hand‑pulled). Drain.
   
   

8. Serve: Place noodles into 4 bowls, top with lamb and sauce. Add extra chili oil or vinegar to taste. Garnish with sesame seeds if desired.
   
   

Nutrients (per serving, serves 4)

• Calories: ~531 kcal
  
  

• Protein: ~29 g
  
  

• Carbohydrates: ~43 g
  
  

• Fat: ~27 g (with rich chili oil)
  
  

• Fiber: ~3 g
  
  

• Sugar: ~6.5 g
  
  

• Sodium: ~946 mg
  
  

• Iron: ~5 mg
  
  

• Calcium: ~78 mg
  
  

• Cholesterol: ~100 mg