Description
Cumin Lamb Noodles is a flavorful and quick Chinese-inspired dish featuring tender marinated lamb shoulder slices cooked with aromatic toasted spices, served over wide noodles with cabbage, and dressed with a tangy chili-soy sauce. This vibrant and spicy meal is perfect for a satisfying weeknight dinner that comes together in just 25 minutes.
Ingredients
For the lamb:
- 8 ounces lamb shoulder, thinly sliced
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ tablespoon neutral oil
For the spices:
- 1 tablespoon cumin seed
- 1 teaspoon Sichuan peppercorn
- ½ teaspoon coriander seed
For the sauce:
- ¼ cup chili oil
- 3 tablespoons Chinese black vinegar
- 3 tablespoons low sodium soy sauce
- ¾ teaspoon sugar
For the rest of the dish:
- 6 ounces wide noodles or fresh hand-pulled noodles
- 2 cabbage leaves, chopped
- 1½ tablespoons garlic, minced
- 1 tablespoon ginger, minced
- ½ medium red onion, sliced
- 1 bird’s eye chili (optional)
- Oil for cooking
Optional herb mix:
- ¼ bunch cilantro, chopped
- 1 stalk Asian chives or green onion, sliced
- ½ stalk Chinese celery, finely chopped
Instructions
- Marinate the lamb: In a bowl, combine the thinly sliced lamb shoulder with salt. Mix well to evenly season. Then add cornstarch and mix to coat the lamb thoroughly. Finally, pour in neutral oil and mix again until all lamb pieces are coated. Set the marinated lamb aside.
- Prepare the spices: Toast cumin seeds, coriander seeds, and Sichuan peppercorns in a dry pan over medium heat for 3 to 5 minutes, until they release a fragrant aroma. Remove the spices from heat, allow to cool, then grind them into a fine powder. Keep this spice powder ready.
- Make the sauce: In a separate bowl, combine chili oil, Chinese black vinegar, low sodium soy sauce, and sugar. Stir until the sugar dissolves fully. Set this flavorful sauce aside.
- Prepare the herb mix (optional): Combine chopped cilantro, sliced Asian chives or green onions, and finely chopped Chinese celery in a small bowl. This mix will be used as a fresh garnish to enhance the final dish.
- Cook the noodles and cabbage: Bring a pot of water to a boil. Add the wide noodles and cook until just tender according to package or fresh noodle timing. Add chopped cabbage to the boiling water during the last 30 seconds of noodle cooking. Drain both noodles and cabbage well and set aside.
- Cook aromatics: Heat about 2 tablespoons of cooking oil in a wok over medium-high heat. Add minced garlic and ginger and sauté for about 10 seconds until fragrant, being careful not to burn them.
- Sauté vegetables and lamb: Add sliced red onion and bird’s eye chili (if using) to the wok and stir-fry briefly until the onion softens slightly. Add the marinated lamb, breaking apart the slices as they cook to ensure even browning and cooking.
- Add spices and sauce: When the lamb is nearly cooked through, sprinkle in the ground toasted spice powder and stir well to coat the meat evenly. Stir the prepared sauce again and pour it over the lamb mixture, tossing to combine.
- Toss with noodles and cabbage: Immediately add the cooked noodles and cabbage to the wok. Toss everything thoroughly until the noodles, lamb, and vegetables are evenly coated with the sauce and spices.
- Finish and serve: If desired, stir in the optional fresh herb mix for a bright, fresh element. Serve the cumin lamb noodles hot, topped optionally with extra chili oil or fresh herbs for added flavor and heat.
Notes
- To make the dish milder, omit the bird’s eye chili and reduce the chili oil quantity.
- Hand-pulled noodles or fresh wide noodles impart a better texture and absorb flavors well but dried wide noodles are also suitable.
- Use neutral oil like vegetable or canola oil for marinating and stir-frying to avoid overpowering the dish’s aromatics.
- Toast the spices carefully to avoid burning and a bitter taste; continuous stirring helps.
- Adjust soy sauce and black vinegar amounts to taste for a balanced salty and tangy sauce.
- This dish is best served immediately for optimal texture and flavor.
