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This fiery cumin lamb noodle dish is my go-to when I want to impress with something bold and restaurant-style. Tender slices of lamb are seared and tossed in a sizzling mix of chili oil, whole spices, and fragrant aromatics. Whether you hand-pull your noodles or go with a quality store-bought version, this recipe delivers huge flavor in every bite. It’s a bit of a weekend cooking project—but absolutely worth it.
I first tried cumin lamb noodles in a tiny hole-in-the-wall spot and was hooked instantly. Recreating it at home was a challenge I gladly accepted—and now it’s a staple on cold nights or when I need something soul-satisfying.
Ingredients
- Lamb shoulder or loin: trimmed and sliced thinly for juicy texture and fast cooking
- Fresh ginger garlic and onion: form the aromatic flavor base
- Green peppers: sliced thin add freshness and crunch
- Cumin seeds coriander seeds Sichuan peppercorns: whole spices dry roasted and freshly ground deliver that restaurant-level depth
- Homemade chili oil: rich and fragrant gives the dish its signature taste
- Soy sauce dark soy sauce black vinegar: create a balanced salty tangy depth
- Fresh cilantro: chopped adds bright herby finish
- Hand-pulled or wide store-bought noodles: chewy and ideal for soaking up sauce
Step-by-Step Instructions
- Sear the Lamb:
- Heat a neutral oil in a very hot wok or skillet until just smoking. Add lamb in a single layer and sear undisturbed for 1 to 2 minutes per side. Do not overcrowd or it will steam instead of brown
- Add Aromatics:
- Once the lamb is seared add finely chopped ginger and garlic. Stir constantly for 30 seconds until fragrant but not browned
- Add Veggies:
- Toss in sliced onion and green peppers. Stir-fry on high heat for just 1 to 2 minutes so they stay crisp but soften slightly at the edges
- Add Spices:
- Sprinkle in freshly ground cumin coriander and Sichuan pepper. Stir well and let bloom in the hot oil for about 30 seconds to release their essential oils
- Pour in the Sauce:
- Add soy sauce dark soy sauce and a splash of black vinegar. Stir vigorously to coat the lamb and vegetables evenly with the sauce
- Toss in Cilantro:
- Add chopped fresh cilantro right before turning off the heat. It brightens the dish and adds a final herbal lift
- Assemble:
- Place your cooked noodles in a serving bowl. Spoon the lamb mixture over the top with plenty of sauce. Add a bit more chili oil if desired for extra kick
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You Must Know
Grinding cumin and coriander just before cooking fills my kitchen with the most comforting toasty aroma. One time I made it for my dad’s birthday and he still talks about it months later.
Storage Tips
Leftovers keep well in the fridge for up to 3 days
Reheat gently in a skillet with a splash of water to loosen the sauce
Do not freeze with noodles as texture will degrade
Ingredient Substitutions
Use beef or chicken if lamb is not available
Replace cilantro with flat-leaf parsley for a different herbal note
Dried noodles can be used but be sure to cook them just until al dente
Serving Suggestions
Pair with a crunchy cucumber salad for balance
A simple stir-fried bok choy makes a great side
Finish the meal with jasmine tea or something citrusy to refresh the palate
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Cultural Context
Cumin lamb is rooted in the bold flavors of northwestern Chinese cuisine especially from the Xi’an region
This dish blends Central Asian spice influences with Chinese wok techniques
Hand-pulled noodles like biang biang are a proud tradition in that region
Frequently Asked Questions About Recipes
- → What cut of lamb works best?
Lamb shoulder or loin with good marbling ensures tender, flavorful bites. Trim excess sinew for best texture.
- → Can I use store-bought noodles?
Yes! Look for wide, semi-fresh pulled or sliced noodles at an Asian market. They’re a great shortcut when hand-pulling isn’t an option.
- → How spicy is this dish?
Homemade chili oil gives rich aroma and mild heat. Adjust oil amount to taste—start with less, add more if desired.
- → Do I have to use whole spices?
Whole spices freshly toasted and ground bring authentic fragrance. Pre-ground works in a pinch but is less vibrant.
- → How can I prep ahead?
Slice lamb, chop veggies, and mix sauces in advance. Have everything ready to stir-fry since cooking is quick.