Spicy Cumin Lamb Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
1 batch homemade hand-pulled noodles (or wide wheat noodles)
→ Spice Mix
02 -
2 tablespoons whole cumin seeds
03 -
2 teaspoons sichuan peppercorns
04 -
1 teaspoon whole coriander seeds
→ Meat & Marinade
05 -
1 lb lamb, thinly sliced against the grain (well-marbled cut like loin or shoulder)
06 -
1 tablespoon Shaoxing wine (or dry sherry)
07 -
1 teaspoon salt
08 -
1 teaspoon peanut oil (or vegetable oil)
09 -
2 teaspoons cornstarch
→ Sauce
10 -
1/2 cup homemade chili oil (and more to taste)
11 -
3 tablespoons chinkiang vinegar
12 -
1/4 cup Shaoxing wine (or dry sherry)
13 -
4 teaspoons light soy sauce
14 -
4 teaspoons dark soy sauce
→ Stir Fry
15 -
1 tablespoon peanut oil (or vegetable oil)
16 -
8 cloves garlic, minced
17 -
2" ginger, minced
18 -
1 red onion, thinly sliced
19 -
1 hot green chili, sliced
20 -
1/2 bunch cilantro, chopped (yield 1 heap cup loosely packed cut cilantro)
# Instructions:
01 -
If making your own noodles, prepare the dough before beginning the lamb stir fry. Set a pot of water to boil so it will be ready when the lamb is done.
02 -
Add the cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir frequently until fragrant and beginning to pop, about 5 minutes. Grind until partially powdered using a mortar & pestle, spice grinder, or by crushing with a heavy pan.
03 -
Combine the lamb, Shaoxing wine, salt, oil, and 2 teaspoons of the ground spices and mix well. Add the cornstarch and mix by hand until the lamb is fully coated. Marinate for 15 minutes.
04 -
Heat oil in a large skillet over high heat until smoking. Add the marinated lamb in a single layer and place garlic and ginger on top. Sear for 30-60 seconds until the bottom is browned, then stir occasionally until mostly browned on both sides.
05 -
Add the red onion and green chilis to the lamb. Stir fry for 10 to 20 seconds, then add the remaining spice mix and toss to coat everything.
06 -
Pour in the sauce ingredients and scrape the bottom of the pan to lift any caramelization. Stir fry for another 30 seconds, then turn off the heat and add the cilantro. Transfer everything to a large plate so the lamb stops cooking.
07 -
If using hand-pulled noodles, stretch each piece of prepared dough and add to boiling water. Cook for 1-2 minutes. If using packaged noodles, cook according to package instructions.
08 -
Divide cooked noodles between 4 bowls and top with the lamb and sauce. Add extra chili oil, chinkiang vinegar, and soy sauce to taste if desired.
# Notes:
01 -
You will need about 2/3 batch of hand-pulled noodles for this dish if you like an intensive result (like the restaurant version). Making the whole batch ensures you'll have enough noodles.
02 -
You can use pre-ground spices but you may want to increase the amount by 1 teaspoon each as they will be less fragrant.
03 -
If 1/2 cup chili oil sounds like too much, use 1/4 cup in the cooking and add more later if needed.