Cumin Lamb Noodles Recipe
Craving a dish that’s impossibly aromatic, earthy, and crave-worthy in every bite? These Cumin Lamb Noodles deliver a head-spinning mix of spicy, tingly, and robust flavors all tangled up with toothsome wheat noodles—my own go-to when I want something bold and deeply satisfying. Leaning on the complex charms of toasted cumin, Sichuan peppercorn, tender lamb, and a hefty swoosh of homemade chili oil, this iconic noodle bowl is built for moments when you want both comfort and excitement in your dinner bowl. If you haven’t tried making Cumin Lamb Noodles at home, get ready for a kitchen adventure worth savoring!
Ingredients You’ll Need
You’ll be amazed by how each ingredient in Cumin Lamb Noodles brings unique flavor and spirit to the final bowl. Whether you’re hand-pulling your own noodles or starting with a great-quality store-bought version, every element from juicy lamb to vibrant aromatics is essential to achieving that signature flavor bomb.
- Homemade hand-pulled noodles (or wide wheat noodles): Opt for fresh if possible; their chewy texture transforms the finished bowl!
- Whole cumin seeds: Toasted cumin is the star of the show—don’t skip the toasting step for maximum aroma!
- Sichuan peppercorns: These offer a subtle citrus note and an unforgettable tingle.
- Whole coriander seeds: Earthy and floral, they round out the spice blend for extra complexity.
- Lamb (well-marbled cuts like loin or shoulder), thinly sliced: Fatty lamb stays juicy even with high-heat stir-frying, and slicing against the grain keeps every bite tender.
- Shaoxing wine (or dry sherry): Brightens the lamb and adds a subtle sweetness.
- Salt: Just a touch in the marinade helps the meat absorb flavor.
- Peanut oil (or vegetable oil): Perfect for high-heat cooking, with a neutral taste that lets the spices shine.
- Cornstarch: Gives the lamb a beautiful sear and helps seal in moisture.
- Homemade chili oil (and more to taste): Smoky, spicy, and deeply savory—don’t be shy!
- Chinkiang vinegar: A gentle tang cuts through the richness and balances the dish.
- Light and dark soy sauce: Use both for color depth and salty umami punch.
- Garlic (8 cloves, minced): Bold aromatics are key—go big!
- Ginger (2-inch piece, minced): Fresh ginger has a peppery, warm zip.
- Red onion, thinly sliced: Adds sweetness and a gorgeous pop of color.
- Hot green chili, sliced: Brings extra heat and vibrancy.
- Cilantro (about 1 cup, chopped): An essential fresh finish to cut through all the spice and richness.
How to Make Cumin Lamb Noodles
Step 1: Prepare Your Noodles and Set Up
If you’re making homemade hand-pulled noodles, make sure your dough is already prepped and ready before you dive into the lamb. Bring a large pot of water to a rolling boil—this will save you time later, so your noodles can hop right in as soon as the lamb is done. Prepping everything in advance makes the process smooth and stress-free!
Step 2: Toast and Grind the Spices
Toss your cumin seeds, Sichuan peppercorns, and coriander seeds into a dry pan. Over medium-low heat, keep them moving until they’re popping and fragrant—about five minutes. This coaxing out of oils unlocks their full flavor. Grind the toasted spices until they’re mostly powdery with a bit of texture left. Use a mortar and pestle, spice grinder, or even the bottom of a sturdy mug if you need to improvise!
Step 3: Marinate the Lamb
Grab your thinly sliced lamb and toss it with Shaoxing wine, salt, oil, and about two teaspoons of your freshly ground spice mix. Add the cornstarch and work it in with your hands until each piece is fully coated—this little step ensures juicy, flavorful slices. Let the lamb marinate for fifteen minutes. The aromas here will get you excited for what’s ahead!
Step 4: Sear and Build the Sauce
Heat a big skillet or wok over high and swirl in your oil until it’s shimmering and just starting to smoke. Spread the marinated lamb in a single layer, minimizing overlap (tongs or chopsticks work well for this). Pile the garlic and ginger on top, then let it sear undisturbed for half a minute so the bottom gets a nice browned edge. Stir the lamb, letting both sides get color, adding in the onion and green chili for a quick toss—just 10 to 20 seconds, so they stay crisp.
Step 5: Layer in Spices and Sauces
Shower the stir-fry with the rest of that toasted spice mix, making sure every slice of lamb gets a little. Next, pour in chili oil, Chinkiang vinegar, light and dark soy sauce, and the extra Shaoxing wine. Give everything a vigorous stir, making sure to scrape up any caramelized goodness clinging to the bottom of the pan. Let it bubble together for about thirty seconds to meld the flavors.
Step 6: Add Cilantro and Rest
Turn off the heat, fold in your chopped cilantro, and give everything one last toss. Transfer the stir-fried lamb and sauce to a big plate—this halts the cooking and keeps your lamb tender (not tough). The scents drifting up at this stage are pure magic!
Step 7: Cook the Noodles
If stretching your own noodles, now’s the big moment! Pull each strip and drop it directly into the boiling water; fresh noodles cook fast, in just one to two minutes. Packaged wheat noodles work well, too—follow their directions to a chewy finish.
Step 8: Bring It All Together
Divide the cooked noodles among four bowls. Mound the cumin lamb mixture and glossy sauce over the top. For extra kick, drizzle over more chili oil and a bit of Chinkiang vinegar or soy to taste. Now, dig in and enjoy—this is Cumin Lamb Noodles at its absolute best.
How to Serve Cumin Lamb Noodles
Garnishes
Finish your Cumin Lamb Noodles with a final scattering of chopped cilantro, maybe some finely sliced green onion, and an extra spoonful of chili oil for those who dare. A pinch of toasted sesame seeds or a dusting of freshly ground Sichuan peppercorn adds a pop of texture and color.
Side Dishes
These noodles are a meal in themselves, but they shine alongside crisp, cold sides—think garlicky smashed cucumbers, simple bok choy, or even a cooling sesame salad to refresh your palate between spicy, fragrant bites.
Creative Ways to Present
Cumin Lamb Noodles are a showstopper in a deep serving bowl, but you can also serve them family-style on a big platter, or even in individual mini bowls for a fun noodle bar at parties. Let everyone customize with different toppings and spice levels; it turns dinner into a delicious hands-on experience.
Make Ahead and Storage
Storing Leftovers
Pop any cooled leftovers into an airtight container and refrigerate within two hours; they’ll keep fresh for up to three days. The flavors mingle even more overnight, making tomorrow’s lunch almost as delightful as the original meal!
Freezing
For longer storage, you can freeze the lamb and sauce together in a freezer bag or airtight container for up to one month. Noodles are best made fresh (they don’t freeze well), so just cook a new batch when you’re ready to reheat.
Reheating
To reheat, gently warm the lamb and sauce in a skillet over low-medium heat, adding a splash of water if it’s looking dry. Boil up a quick new batch of noodles and toss everything together for best results—the flavors reawaken beautifully!
FAQs
Can I use a different protein in Cumin Lamb Noodles?
Absolutely! While lamb is traditional and brings a deep richness, you can try thinly sliced beef, pork, tofu, or even mushrooms if you prefer a vegetarian twist. The seasoning is versatile and works beautifully with a range of proteins.
How can I control the spiciness?
You’re in charge! Decrease the amount of chili oil or swap out hot green chilies for a milder variety. Alternatively, serve the chili oil on the side so everyone can adjust their own heat level.
What type of noodles do you recommend if I’m not hand-pulling?
Wide, chewy wheat noodles (like biang-biang or even udon) work fantastically for Cumin Lamb Noodles. Just make sure to cook them slightly al dente so they hold up to the hearty sauce.
Can I make the spice mix ahead of time?
Yes! Toast and grind the cumin, coriander, and Sichuan peppercorns in advance and keep them in an airtight container. Fresh ground is always most aromatic, but pre-mixing saves time and ensures dinner comes together in a flash.
Is this recipe kid- or family-friendly?
Definitely—with a few tweaks. Reduce the chili oil for milder palates, and consider serving the aromatic lamb alongside plain noodles for picky eaters. The savory, tender flavors are a big hit with all ages.
Final Thoughts
There’s truly nothing like a bowl of fresh, warmly spiced Cumin Lamb Noodles when you want to treat yourself or impress your friends with something special. Whether you stick with tradition or put your own spin on this beloved dish, I can’t wait for you to taste the results—you’ll be dreaming about that flavor-packed sauce long after the last noodle disappears!
Print
Cumin Lamb Noodles Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cumin Lamb Noodles are a delicious and aromatic dish featuring tender slices of lamb stir-fried with fragrant spices, served over noodles and topped with a flavorful sauce.
Ingredients
Noodles:
- 1 batch homemade hand-pulled noodles (or wide wheat noodles) (*Footnote 1)
Spice Mix:
- 2 tablespoons whole cumin seeds
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon whole coriander seeds
Lamb Stir-Fry:
- 1 lb lamb, thinly sliced against the grain (well-marbled cut like loin or shoulder)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon salt
- 1 teaspoon peanut oil (or vegetable oil)
- 2 teaspoons cornstarch
- 1/2 cup homemade chili oil (and more to taste) (*Footnote 3)
- 3 tablespoons Chinkiang vinegar
- 1/4 cup Shaoxing wine (or dry sherry)
- 4 teaspoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 8 cloves garlic, minced
- 2-inch piece of ginger, minced
- 1 red onion, thinly sliced
- 1 hot green chili, sliced
- 1/2 bunch cilantro, chopped (yield 1 heap cup loosely packed cut cilantro)
Instructions
- If making your own noodles: Make sure the dough is fully prepared before beginning the lamb stir fry. Set a pot of water to boil for the noodles.
- Prep: Toast and grind the cumin, Sichuan peppercorns, and coriander. Marinate the lamb with spices and cornstarch.
- Cook lamb sauce: Sear the marinated lamb, add aromatics, then onions and chilis. Add spice mix, sauce, and cilantro.
- Boil noodles: Cook hand-pulled noodles for 1-2 minutes or packaged noodles per instructions.
- Serve: Place cooked noodles in bowls, top with lamb and sauce. Add extra chili oil, vinegar, and soy sauce to taste.
Notes
- Adjust spice levels to suit your preference.
- Feel free to customize with additional vegetables or protein.
- For a spicier kick, add more chili oil or fresh chilis.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
Keywords: Cumin Lamb Noodles, Lamb Stir-Fry, Chinese Noodles Recipe, Spicy Lamb Recipe
