Cumin Lamb Noodles: A Fiery Feast from Xi’an

Why You’ll Love This Recipe

• Authentic Flavor: The cumin and Sichuan peppercorns give these noodles a truly authentic taste, reminiscent of northern China’s street food scene.

• Perfect Balance of Heat and Freshness: Chili oil, garlic, and fresh cilantro create a deliciously spicy dish with just the right amount of herbal brightness.

• Customizable Heat: Adjust the chili oil to your taste, making this dish as spicy as you like.

• Quick & Easy: This dish is ready in just 30 minutes, making it perfect for a fast, flavorful dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Noodles:

• 1 batch homemade hand-pulled noodles (or substitute with wide wheat noodles)

Spice Mix:

• 2 tablespoons whole cumin seeds

• 2 teaspoons Sichuan peppercorns

• 1 teaspoon whole coriander seeds

For the Meat & Marinade:

• 1 lb lamb (shoulder or loin), thinly sliced against the grain

• 1 teaspoon salt

• 1 teaspoon peanut oil (or vegetable oil)

• 2 teaspoons cornstarch

For the Sauce:

• 1/2 cup homemade chili oil (or 1/4 cup for a milder version)

• 3 tablespoons vinegar

• 4 teaspoons light soy sauce

• 4 teaspoons dark soy sauce

For Stir Fry:

• 1 tablespoon peanut oil (or vegetable oil)

• 8 cloves garlic, minced

• 2 inches ginger, minced

• 1 red onion, thinly sliced

• 1 hot green chili, sliced

• 1/2 bunch cilantro, chopped (1 heaping cup loosely packed)

directions

1. Toast the Spices: In a dry pan over medium-low heat, toast cumin seeds, Sichuan peppercorns, and coriander seeds for 5 minutes until fragrant. Grind them to a coarse powder using a spice grinder or mortar and pestle.

2. Marinate the Lamb: In a bowl, combine the sliced lamb with salt, oil, and 2 teaspoons of the spice mix. Stir well to coat, then add cornstarch and mix until the lamb is evenly coated. Let it marinate for 15 minutes.

3. Stir Fry the Lamb: Heat 1 tablespoon of peanut oil in a large skillet over high heat until smoking. Add the marinated lamb in a single layer and sear for 30 seconds until browned on one side. Flip the lamb and cook for another 30 seconds, ensuring it’s browned.

4. Add Aromatics: Add minced garlic, ginger, and stir until fragrant. Add the sliced red onion and green chili, then stir fry for 10–20 seconds.

5. Season and Add Sauce: Sprinkle the remaining spice mix over the lamb, tossing to coat. Pour in the sauce mixture (chili oil, vinegar, and soy sauces) and stir quickly to deglaze the pan.

6. Finish and Serve: Turn off the heat, add cilantro, and toss to combine. Set the lamb aside.

7. Cook Noodles: Boil hand-pulled noodles or cook store-bought noodles according to package instructions. Drain and set aside.

8. Assemble the Dish: Place the cooked noodles in bowls, top with the lamb and sauce. Drizzle extra chili oil or soy sauce on top if desired, then serve immediately.

Servings and timing

• Servings: 4 servings

• Prep Time: 25 minutes

• Cook Time: 5 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace the lamb with tofu or tempeh, marinated in the same spices and sauce.

• Less Spicy: Use less chili oil and reduce or omit the hot green chili for a milder dish.

• Extra Veggies: Add vegetables like bell peppers or spinach to the stir-fry for added texture and flavor.

• Gluten-Free Option: Use gluten-free noodles and soy sauce to make the dish gluten-free.

storage/reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.

• Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it for 1-2 minutes until heated through.

FAQs

Can I use other types of meat instead of lamb?

Yes, you can use chicken, beef as a substitute for lamb. Adjust the cooking time accordingly based on the meat you choose.

Can I make the noodles from scratch?

Yes, you can make hand-pulled noodles at home, but store-bought wide wheat noodles are a quick and convenient alternative.

How do I make the chili oil at home?

To make homemade chili oil, heat vegetable oil with chili flakes, garlic, and Sichuan peppercorns until the oil is fragrant and infused with the spices.

Can I reduce the spice level?

Yes, simply reduce the amount of chili oil and omit the green chili to make the dish less spicy.

How do I store leftover noodles?

Store leftover noodles separately in an airtight container in the fridge. You can mix them with the lamb and sauce when reheating for a complete meal.

Can I use regular soy sauce instead of dark soy sauce?

Yes, you can substitute regular soy sauce for dark soy sauce, but dark soy sauce provides a richer flavor and color.

Can I use a different vinegar?

Chinkiang vinegar has a unique flavor, but you can substitute it with rice vinegar or apple cider vinegar for a different taste.

Can I make the spice mix in advance?

Yes, you can make the spice mix in bulk and store it in an airtight container for future use.

Can I freeze the leftovers?

Yes, you can freeze the lamb and sauce mixture for up to 1 month. Thaw it overnight in the fridge and reheat before serving.

Can I use store-bought noodles?

Yes, store-bought wide wheat noodles are a great time-saving option. You can use them instead of homemade hand-pulled noodles.

Conclusion

Cumin Lamb Noodles are a bold, flavorful dish that combines the rich, spicy profile of Xi’an street food with tender lamb, aromatic herbs, and chewy noodles. Whether you’re craving a savory dinner or impressing guests with something unique, this dish is sure to satisfy. With a few simple ingredients and a short cook time, you’ll be transported straight to the vibrant streets of northern China with every bite.

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