Cumin Lamb Hand-Pulled Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
1 batch homemade hand-pulled noodles or 400 g 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 -
450 g lamb, thinly sliced against the grain, preferably from 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 -
120 ml homemade chili oil, plus extra to taste
11 -
3 tablespoons Chinkiang vinegar
12 -
60 ml 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 garlic cloves, minced
17 -
5 cm ginger, minced
18 -
1 medium red onion, thinly sliced
19 -
1 hot green chili, sliced
20 -
1/2 bunch cilantro, chopped (about 1 heaped cup loosely packed)
# Instructions:
01 -
If making hand-pulled noodles, ensure the dough is prepared in advance and resting. Set a large pot of water to boil for later noodles cooking.
02 -
Combine cumin seeds, Sichuan peppercorns, and coriander seeds in a dry pan. Toast over medium-low heat, stirring frequently, until fragrant and popping, about 5 minutes. Remove from heat and grind partially using a mortar and pestle, spice grinder, or by crushing with a pan.
03 -
Mix lamb slices with Shaoxing wine, salt, peanut oil, and 2 teaspoons of the ground spice blend. Add cornstarch and combine thoroughly by hand until lamb is evenly coated. Marinate for 15 minutes.
04 -
Heat oil in a large skillet over high heat until smoking. Add marinated lamb in a single layer, avoiding overlap. Top with garlic and ginger. Sear without stirring for 30 seconds to 1 minute until browned underneath.
05 -
Stir lamb occasionally until well browned on both sides and aromatics are golden, keeping the lamb just slightly pink inside. Add the red onion and green chili, and stir fry for 10 to 20 seconds.
06 -
Add remaining ground spice mix to the pan, tossing to coat. Pour in chili oil, Chinkiang vinegar, Shaoxing wine, light soy sauce, and dark soy sauce. Scrape the sauté pan bottom to lift any stuck bits and stir fry 30 seconds longer.
07 -
Remove the pan from heat. Stir in chopped cilantro until just wilted. Transfer contents to a large plate to halt cooking.
08 -
If using hand-pulled noodles, stretch each portion and cook in boiling water for 1–2 minutes. For packaged noodles, cook according to manufacturer instructions. Drain cooked noodles.
09 -
Divide noodles into four serving bowls. Top each portion with the cumin lamb mixture. Drizzle with additional chili oil if desired, then serve immediately.
# Notes:
01 -
For optimal flavor, select a well-marbled lamb cut and toast the whole spices immediately before grinding.