If you love bold flavors and satisfying textures, then this Cumin Lamb Noodles Recipe is about to become your new favorite! The tender, juicy lamb pairs perfectly with the warm earthiness of cumin and the subtle kick from chili flakes, all tossed with chewy, hand-pulled or thick wheat noodles. Every bite bursts with authentic Chinese stir-fry goodness that comes together quickly for a meal you’ll want to make again and again.
Ingredients You’ll Need
Simple yet impactful, each ingredient plays a vital role in creating the rich and aromatic profile of this dish. From the fragrant spices to fresh aromatics and hearty noodles, these components balance beautifully for maximum flavor and texture.
- 8 oz hand-pulled or thick wheat noodles: Provides the perfect chewy base that soaks up the sauce deliciously.
- 1/2 lb lamb shoulder or leg, thinly sliced against the grain: Offers tender, flavorful meat that cooks quickly.
- 1 tablespoon soy sauce: Adds salty umami depth that punches up savory notes.
- 1 tablespoon Shaoxing wine: Brings a subtle sweetness and complexity to the marinade.
- 1 teaspoon cornstarch: Helps tenderize the lamb and creates a silky coating.
- 2 tablespoons oil: Ideal for high-heat stir-frying and blooming spices.
- 1 tablespoon ground cumin: Gives the dish its iconic warm, earthy flavor.
- 1/2 teaspoon chili flakes: Adds just the right amount of heat without overpowering.
- 1/2 teaspoon ground Sichuan peppercorns (optional): Introduces a unique tingling zest with mild numbing effect.
- 2 cloves garlic, minced: Delivers pungent freshness that wakes up the palate.
- 1 tablespoon fresh ginger, minced: Adds bright, spicy notes to complement the lamb.
- 1/2 onion, thinly sliced: Offers sweetness and slight crunch.
- 1/2 red bell pepper, thinly sliced: Brings vibrant color and a subtle sweetness.
- 2 scallions, cut into 2-inch pieces: Adds fresh oniony flavor and crisp texture.
- Salt to taste: Essential to enhance and balance all the flavors perfectly.
How to Make Cumin Lamb Noodles Recipe
Step 1: Marinate the Lamb
Start by tossing the thinly sliced lamb in soy sauce, Shaoxing wine, and cornstarch. This simple marinade not only tenderizes the meat but also infuses it with a subtle savory sweetness that sets the stage for everything else. Let it rest for 10 to 15 minutes so the flavors really sink in.
Step 2: Prepare the Noodles
While the lamb marinates, cook your noodles according to package instructions until just tender. Drain well and set aside so they’re ready to join the stir-fry later. Fresh hand-pulled noodles shine here, giving you a delightful texture that pairs beautifully with the lamb.
Step 3: Bloom the Spices and Aromatics
Heat oil in a large wok or skillet over medium-high heat. Toss in the ground cumin, chili flakes, and Sichuan peppercorns (if using). Stir them around until fragrant, which should take about 30 seconds. Then add the minced garlic, ginger, sliced onions, and red bell peppers. Stir-fry these for about two minutes to soften just a bit and release those mouthwatering aromas.
Step 4: Cook the Lamb
Crank the heat to high and slide in the marinated lamb. Stir-fry vigorously for 2 to 3 minutes until the meat is beautifully browned and cooked through but still juicy. Using high heat here seals in the flavor and prevents the lamb from drying out.
Step 5: Combine Noodles and Finish
Finally, add the cooked noodles and scallions to the wok. Toss everything together to coat the noodles and vegetables evenly with all those spices and juices. Give it another quick stir-fry for about a minute. Adjust salt to your taste, and your Cumin Lamb Noodles Recipe is ready to serve piping hot.
How to Serve Cumin Lamb Noodles Recipe
Garnishes
A sprinkle of fresh chopped cilantro or extra scallions on top brings a burst of freshness and a pop of color that makes the dish even more inviting. You can also add a few toasted sesame seeds for nuttiness and crunch.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp cucumber salad dressed with rice vinegar or steamed bok choy with a drizzle of garlic sauce. These lighter accompaniments balance the richness of the lamb and noodles perfectly.
Creative Ways to Present
For a fun twist, serve the noodles nestled inside a warm lettuce leaf for a handheld bite, or plate them alongside a fried egg with a runny yolk on top for extra indulgence. Presenting the dish family-style with several small bowls of condiments like chili oil, pickled vegetables, and fresh lime wedges adds an interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
Leftover Cumin Lamb Noodles keep well in an airtight container in the refrigerator for up to 2 days. The noodles might absorb some sauce, so a quick reheat with a splash of water or broth helps revive their texture.
Freezing
While fresh is best, you can freeze the cooked lamb and noodles separately for up to one month. Freeze the lamb in a shallow container or freezer bag to avoid clumping. When ready to enjoy again, thaw overnight in the fridge.
Reheating
Reheat leftovers gently in a skillet over medium heat, tossing frequently and adding a little water or broth to prevent sticking. Avoid microwaving if possible, as it can make the noodles gummy and the lamb tough.
FAQs
Can I use beef or tofu instead of lamb?
Absolutely! While lamb provides a unique richness, thinly sliced beef or firm tofu makes excellent substitutes and work well with the cumin and spices.
How spicy is this dish?
The heat level is mild to moderate due to the chili flakes, but you can easily adjust the spice up or down according to your preference.
What type of noodles works best?
Fresh hand-pulled noodles or thick wheat noodles are ideal for their texture and ability to soak up the flavors. If unavailable, fresh udon or even thick pasta can be an alternative.
Is this dish gluten-free?
Traditionally, this uses wheat noodles and soy sauce which contain gluten. For a gluten-free version, substitute with gluten-free noodles and tamari or coconut aminos instead of soy sauce.
Can I make this recipe vegan?
To make this vegan, replace lamb with tofu or mushrooms and use a vegan soy sauce. The cumin and spices still deliver fantastic flavor.
Final Thoughts
There’s something truly special about a home-cooked Cumin Lamb Noodles Recipe that brings warmth and excitement to your table. It’s fast, flavorful, and adaptable—perfect for busy weeknights or casual weekend feasts. Give it a try and enjoy the delicious, aromatic experience that keeps everyone coming back for more.
Print
Cumin Lamb Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Dairy-Free
Description
Cumin Lamb Noodles is a flavorful Chinese stir-fry dish featuring tender slices of marinated lamb shoulder cooked with aromatic spices, fresh vegetables, and hand-pulled or thick wheat noodles. This quick and satisfying meal combines the warmth of ground cumin, a hint of chili heat, and optional Sichuan peppercorns for a spicy, fragrant noodle experience perfect for a hearty lunch or dinner.
Ingredients
Meat and Marinade
- 1/2 lb lamb shoulder or leg, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
Main Ingredients
- 8 oz hand-pulled or thick wheat noodles
- 2 tablespoons oil
- 1 tablespoon ground cumin
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground Sichuan peppercorns (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 2 scallions, cut into 2-inch pieces
- Salt to taste
Instructions
- Marinate the Lamb: In a bowl, combine the sliced lamb with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for 10 to 15 minutes to tenderize and infuse flavor.
- Cook the Noodles: Prepare the noodles according to the package instructions. Drain them thoroughly and set aside to prevent sticking.
- Prepare the Aromatics and Spices: Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add ground cumin, chili flakes, and optional ground Sichuan peppercorns. Stir these spices for about 30 seconds until fragrant, releasing their essential oils.
- Sauté Vegetables: Add minced garlic, fresh ginger, thinly sliced onion, and red bell pepper to the wok. Stir-fry for approximately 2 minutes until the vegetables soften and become aromatic.
- Cook the Lamb: Increase the heat to high and add the marinated lamb slices to the wok. Stir-fry rapidly until the lamb is browned and just cooked through, about 2 to 3 minutes.
- Toss in Noodles and Scallions: Add the cooked noodles and scallions to the wok. Toss and stir-fry everything together for another minute, ensuring the noodles absorb the flavorful sauce and the ingredients are evenly combined.
- Season and Serve: Season the dish with salt to taste. Serve the cumin lamb noodles hot for the best flavor and texture.
Notes
- Use fresh hand-pulled noodles or thick wheat noodles for the best texture.
- Adjust the spice level by increasing or decreasing the amount of chili flakes according to your preference.
- For variation, substitute lamb with beef or tofu to suit dietary preferences.
