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Cumin Lamb Noodles

Savory Cumin Lamb Noodles with Irresistible Hand-Pulled Noodles

Cumin Lamb Noodles provide a comforting and flavorful experience, combining hand-pulled noodles with tender lamb and spices.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hand-Pulled Noodles
  • 4 cups All-Purpose Flour Use bread flour for extra strength
  • 1.5 cups Water Warmer water yields better results
  • 1 teaspoon Salt
For the Lamb Marinade
  • 1.5 pounds Lamb Use well-marbled cuts like loin or shoulder
  • 2 tablespoons Shaoxing Wine Dry sherry can be a substitute
  • 1 teaspoon Salt Kosher salt preferred
  • 2 tablespoons Cornstarch Rice flour works well too
For the Spice Mix
  • 2 tablespoons Cumin Seeds Freshly ground recommended
  • 1 teaspoon Sichuan Peppercorns Black pepper can be used as a milder alternative
  • 1 teaspoon Coriander Seeds Optional, feel free to omit
For the Sauce
  • 3 tablespoons Chili Oil Homemade provides superior flavor
  • 2 tablespoons Chinkiang Vinegar Balsamic vinegar is a good alternative
  • 2 tablespoons Soy Sauce (Light and Dark) Use tamari for gluten-free
  • 3 cloves Garlic Fresh is best
  • 1 tablespoon Ginger Fresh ginger is superior
  • 1 medium Red Onion Can substitute with yellow onion
  • 1 medium Green Chili Adjust based on your spice tolerance
For Serving
  • 1 cup Cilantro Fresh herb to brighten the dish
  • additional Extra Chili Oil For those who crave more spice

Equipment

  • Skillet
  • Pot
  • spice grinder
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑By‑Step Instructions
  1. Mix all-purpose flour, warm water, and a pinch of salt to form a smooth dough. Knead for about 10 minutes, cover it, and let it rest for at least 30 minutes.
  2. Toast cumin seeds, Sichuan peppercorns, and coriander seeds in a dry skillet over medium heat for 2–3 minutes until fragrant.
  3. Slice lamb into bite-sized pieces. Marinate with Shaoxing wine, salt, peanut oil, and half of the spice mixture for at least 15 minutes.
  4. Heat peanut oil in a skillet, add marinated lamb, and cook for 4-5 minutes until browned. Then, add garlic, ginger, and red onion, sauté for 2-3 minutes.
  5. Pour remaining spice mixture, chili oil, Chinkiang vinegar, and soy sauce into the skillet with lamb. Stir-fry for 2-3 minutes.
  6. Bring a large pot of salted water to a boil and cook homemade hand-pulled noodles for 3–5 minutes until al dente.
  7. To serve, place cooked noodles in bowls and top with lamb mixture. Garnish with cilantro and extra chili oil.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 38gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 850mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3.5mg

Notes

Use freshly toasted and ground spices for the best flavor. Marinating lamb for up to 24 hours enhances tenderness.

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