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)