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

2 tablespoons whole cumin seeds

2 teaspoons Sichuan peppercorns

1 teaspoon whole coriander seeds

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

1 teaspoon salt

1 teaspoon peanut oil (or vegetable oil)

2 teaspoons cornstarch

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

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)

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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.
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.
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.
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.
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.
Finish and Serve: Turn off the heat, add cilantro, and toss to combine. Set the lamb aside.
Cook Noodles: Boil hand-pulled noodles or cook store-bought noodles according to package instructions. Drain and set aside.
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.

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.

Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet or microwave.

This dish can be made with store-bought noodles for a quick alternative to hand-pulled noodles.