Description
Experience the bold and aromatic flavors of Western Chinese cuisine with these Cumin Lamb Noodles. Featuring tender, seared lamb and chewy wheat noodles tossed in a vibrant blend of toasted cumin and Sichuan peppercorns, this dish delivers restaurant-quality satisfaction. It is a perfect comfort meal that perfectly balances earthy spices, numbing heat, and savory richness, all coming together in under 40 minutes for a sophisticated yet accessible weeknight dinner.
Ingredients
1 lb lamb leg, thinly sliced
12 oz fresh wheat noodles
2 tbsp vegetable oil
1 tbsp whole cumin seeds, toasted and crushed
1 tsp Sichuan peppercorns, toasted and ground
3 cloves garlic, minced
1 tbsp ginger, grated
2 scallions, thinly sliced
2 tbsp soy sauce
1 tbsp dark soy sauce
1/2 tsp salt
1/4 tsp chili flakes (optional)
Instructions
Bring a large pot of water to a boil and cook wheat noodles according to package directions; drain and set aside.
Heat oil in a large wok or skillet over high heat until shimmering.
Add the lamb slices in a single layer and sear until deeply browned and slightly crispy, about 3-4 minutes.
Add the minced garlic, ginger, crushed cumin seeds, and ground Sichuan peppercorns to the lamb, stir-frying for 1 minute until fragrant.
Add the cooked noodles to the wok, tossing continuously to coat in the spice mixture.
Stir in the soy sauce, dark soy sauce, salt, and chili flakes if using.
Continue to stir-fry for another 2 minutes until everything is well combined and hot.
Garnish with fresh scallions and serve immediately.
Notes
Ensure the wok is very hot before adding the lamb to achieve a proper sear. If you cannot find fresh wheat noodles, high-quality dried udon or linguine are excellent substitutes. Adjust the Sichuan peppercorns based on your preference for the numbing sensation.
- Prep Time: 20
- Cook Time: 15
- Category: Meals
- Method: Stir-fry
- Cuisine: Chinese-Inspired