Description
Cumin Lamb Noodles is a flavorful Chinese Northwestern-style stir-fry dish featuring tender thinly sliced lamb shoulder cooked with aromatic spices like ground cumin, cumin seeds, and chili flakes. This dish combines thick wheat or hand-pulled noodles with a savory blend of soy sauce, garlic, ginger, and fresh vegetables for a spicy, satisfying main course that’s perfect for a hearty meal.
Ingredients
Scale
Lamb Marinade
- 1 pound boneless lamb shoulder or leg, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1 teaspoon salt
Main Ingredients
- 12 ounces thick wheat noodles or hand-pulled noodles
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon chili flakes (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 scallions, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Lamb: In a bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, cornstarch, and salt. Mix well to coat all pieces evenly, then let it marinate for 15–20 minutes to enhance flavor and tenderness.
- Cook the Noodles: Prepare the noodles according to the package instructions until al dente. Drain thoroughly and set aside to be tossed later with the lamb and vegetables.
- Toast Spices and Aromatics: Heat vegetable oil in a large skillet or wok over high heat. Add the cumin seeds and chili flakes, toasting briefly until they release their fragrance, about 30 seconds. Then add minced garlic and ginger, sautéing for another 30 seconds to build a flavorful base.
- Stir-Fry the Lamb: Add the marinated lamb to the skillet and stir-fry continuously for 3–4 minutes until it is browned and cooked through, ensuring the meat remains tender and juicy.
- Cook the Vegetables: Add the thinly sliced onion and red bell pepper to the lamb and stir-fry together for 2–3 minutes. The vegetables should soften slightly but maintain a crisp texture.
- Toss Noodles and Season: Add the cooked noodles and ground cumin to the skillet. Toss everything thoroughly until the noodles are well coated with spices, lamb, and vegetables, and heated through evenly.
- Finish and Serve: Stir in sliced scallions, taste, and adjust seasoning as needed. Serve the dish hot, garnished with fresh cilantro if desired for added freshness and aroma.
Notes
- For a more authentic flavor, use traditional Chinese hand-pulled noodles.
- You can substitute lamb with beef or tofu for alternative protein options.
- Adjust the amount of chili flakes to suit your preferred spice level.
