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
Scale
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.
