Cumin Lamb Noodles
🇨🇳 China · Shaanxi
Ingredients
- 1 batch hand-pulled noodles (or wide wheat noodles)
- 2 tablespoons whole cumin seeds
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon whole coriander seeds
- 1 lb lamb, thinly sliced against the grain (loin or shoulder)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon salt
- 1 teaspoon peanut oil (or vegetable oil)
- 2 teaspoons cornstarch
- 1/2 cup chili oil, plus more to taste
- 3 tablespoons Chinkiang vinegar
- 1/4 cup Shaoxing wine (or dry sherry)
- 4 teaspoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 8 cloves garlic, minced
- 2 inches ginger, minced
- 1 red onion, thinly sliced
- 1 hot green chili, sliced
- 1/2 bunch cilantro, chopped (about 1 cup loosely packed)
Steps
- If making homemade noodles, prepare the dough fully before starting the lamb stir-fry.
- Bring a pot of water to a boil for cooking the noodles later.
- Toast cumin seeds, Sichuan peppercorns, and coriander seeds in a dry pan until fragrant, then let cool slightly.
- Toss the sliced lamb with Shaoxing wine, salt, peanut oil, and cornstarch; let marinate briefly.
- Mix chili oil, Chinkiang vinegar, Shaoxing wine, light soy sauce, and dark soy sauce in a bowl to make the sauce.
- Heat peanut oil in a wok over high heat and stir-fry the marinated lamb until just cooked through.
- Add garlic, ginger, red onion, and green chili to the wok; stir-fry briefly until fragrant.
- Add the toasted cumin, Sichuan peppercorn, and coriander mixture to the wok and stir to combine.
- Pour in the prepared sauce and toss everything together until well coated.
- Boil the noodles in the prepared pot of water until just cooked, then drain.
- Add the noodles to the wok and toss with the lamb and sauce until evenly mixed.
- Stir in chopped cilantro and serve immediately.
Notes
A specialty of Shaanxi cuisine, often associated with Xi'an street food. Adjust chili oil quantity to taste.
Source: omnivorescookbook.com