Cumin Lamb Noodles Recipe
If you’ve ever craved the bold, spicy flavors of Chinese street food, you’re in for a treat with Cumin Lamb Noodles. This dish is the definition of comfort with its hearty, hand-pulled noodles tossed in sizzling, aromatic lamb and a punchy blend of cumin, chili, and fresh veggies. Each bite is an explosion of savory, smoky, and slightly tangy notes, thanks to a few key pantry staples and a generous sprinkle of fresh herbs. Whether you’re a noodle aficionado or just looking for something new and exciting for dinner, Cumin Lamb Noodles will quickly become a recipe you’ll want to make again and again.
Ingredients You’ll Need
The magic of this dish lies in its simple yet essential ingredients. Each one brings a unique layer of flavor, color, or texture, creating a bowl of noodles that’s truly unforgettable. Don’t skip any—each has a special role to play in your Cumin Lamb Noodles adventure!
- Hand-pulled or thick wheat noodles (12 oz): These chewy noodles soak up all the spicy, savory sauce beautifully—udon or linguine are tasty substitutes if you can’t find the traditional kind.
- Boneless lamb shoulder or leg (1 lb, thinly sliced): Lamb is the star here, giving the dish its signature richness and depth; slice as thinly as possible for quick, succulent cooking.
- Soy sauce (2 tablespoons): Adds a salty, umami backbone that ties everything together.
- Shaoxing wine (1 tablespoon): This fragrant rice wine (or dry sherry) lends a subtle sweetness and complexity to the marinade.
- Cornstarch (2 teaspoons): Helps tenderize the lamb and creates a silky texture.
- Salt (1/2 teaspoon): Enhances all the flavors in the marinade and the final dish.
- Vegetable oil (2 tablespoons): Perfect for high-heat stir-frying, keeping everything crisp and golden.
- Cumin seeds (1 tablespoon): Toasting these whole seeds at the start unlocks their earthy, citrusy fragrance.
- Ground cumin (2 teaspoons): Doubles down on that irresistible cumin flavor so iconic to this dish.
- Chili flakes (1 teaspoon, or to taste): Brings warmth and just the right amount of fiery kick—adjust to your liking.
- Garlic (4 cloves, minced): Infuses the noodles with a savory, pungent base.
- Red onion (1 small, sliced): Adds sweetness, color, and a touch of crunch.
- Bell pepper (1, sliced): Gives a pop of color and a mellow, juicy texture contrast.
- Green onions (2, sliced): For a fresh, zesty finish and a hint of oniony brightness.
- Black vinegar (1 tablespoon): Offers a tangy, slightly smoky depth that balances all the richness.
- Fresh cilantro (for garnish): A final flourish of herbal freshness and color—don’t skip it!
How to Make Cumin Lamb Noodles
Step 1: Prepare and Cook the Noodles
Start by cooking your noodles according to the package instructions. Once they’re al dente, drain and rinse them briefly under cold water to stop the cooking process and keep them from sticking together. Set them aside while you work on the lamb and aromatics—trust me, a little noodle prep now makes for a perfectly slurpable bowl later!
Step 2: Marinate the Lamb
In a bowl, toss your thinly sliced lamb with soy sauce, Shaoxing wine (or dry sherry), cornstarch, and salt. This quick marinade works wonders, tenderizing the lamb and infusing it with flavor. Let it sit for 10 to 15 minutes—just enough time to get your veggies and aromatics ready to go.
Step 3: Toast the Cumin Seeds
Heat your vegetable oil in a large skillet or wok over high heat. Once shimmering, add the cumin seeds and toast them for about 30 seconds. You’ll know they’re ready when their incredible aroma fills the kitchen—this is the unmistakable fragrance that makes Cumin Lamb Noodles so crave-worthy!
Step 4: Stir-Fry the Lamb
Add your marinated lamb to the hot pan and stir-fry for 2 to 3 minutes. The high heat ensures the lamb browns quickly, staying tender and juicy. Once just cooked through, push the lamb to one side of the pan to make room for the next round of flavor builders.
Step 5: Add Aromatics and Veggies
Into the same pan, add the minced garlic, sliced red onion, bell pepper, ground cumin, and chili flakes. Stir-fry everything together for another 2 to 3 minutes. The veggies should stay slightly crisp, soaking up all those spicy, savory juices and infusing the dish with color and crunch.
Step 6: Combine Everything and Finish
Add the cooked noodles into the skillet and give everything a thorough toss so that the noodles are coated in all the delicious lamb, spices, and veggies. Drizzle the black vinegar over the top and stir to combine, letting everything cook together for another 1 to 2 minutes until heated through. Finish off with a generous sprinkle of green onions and fresh cilantro for a burst of color and flavor.
How to Serve Cumin Lamb Noodles
Garnishes
The right garnishes take Cumin Lamb Noodles from great to unforgettable. Fresh cilantro and sliced green onions add a pop of color and bright herbal notes that balance the richness of the lamb. For extra heat and shine, a drizzle of chili oil or a sprinkle of toasted sesame seeds can make each bowl even more irresistible.
Side Dishes
Pair your Cumin Lamb Noodles with crisp, refreshing sides like a cucumber salad or quick-pickled radishes. Their cool crunch contrasts beautifully with the warm, spicy noodles. Steamed bok choy or sautéed greens are also fantastic options to round out a balanced meal without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve these noodles in individual bowls topped with a soft-boiled egg or extra stir-fried veggies for added texture and color. Family-style platters let everyone dig in and help themselves, making this dish perfect for sharing. Or, for a festive touch, serve with a side of Chinese chili crisp for guests to customize their own level of heat.
Make Ahead and Storage
Storing Leftovers
If you have any Cumin Lamb Noodles left over (and that’s a big “if!”), allow them to cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to three days. The flavors deepen overnight, making leftovers a joy to revisit.
Freezing
While noodles are best enjoyed fresh, you can freeze leftovers if needed. Place cooled Cumin Lamb Noodles in a freezer-safe container or zip-top bag. Press out as much air as possible to prevent freezer burn. They’ll keep their quality for up to two months—just note that the noodles may soften a bit upon reheating.
Reheating
To reheat, simply toss the noodles in a hot skillet or wok with a splash of water or broth to loosen them up. Stir-fry for a few minutes until everything is steaming hot. The microwave also works in a pinch, but stovetop reheating gives you that just-cooked texture and flavor.
FAQs
Can I make Cumin Lamb Noodles with a different protein?
Absolutely! If lamb isn’t your thing or you’re looking for something new, thinly sliced beef or even mushrooms make fantastic substitutes. The cumin and spice blend works beautifully with both, so you won’t be missing out on any flavor.
Where can I find hand-pulled noodles for Cumin Lamb Noodles?
Check your local Asian grocery store in the refrigerated or freezer section for hand-pulled wheat noodles. If you can’t find them, udon or linguine are great alternatives that still deliver that satisfying, chewy bite.
How spicy are Cumin Lamb Noodles?
The heat level is totally customizable! The recipe calls for a modest amount of chili flakes, but you can add more or less to suit your preference. For extra spice, try stirring in a spoonful of chili oil just before serving.
Can I prepare any part of the recipe ahead of time?
Yes! You can slice and marinate the lamb and prep all your veggies hours in advance. When it’s time to cook, everything will come together in minutes—perfect for busy weeknights or casual dinner parties.
What’s the best way to slice lamb for Cumin Lamb Noodles?
For ultra-thin slices, pop the lamb in the freezer for about 30 minutes beforehand. It firms up just enough to make thin slicing easy, which ensures quick, even cooking and maximum tenderness in your finished dish.
Final Thoughts
If you’re looking to bring bold flavors and a bit of culinary adventure to your kitchen, Cumin Lamb Noodles are sure to deliver. Give this recipe a try and prepare to fall in love with every spicy, savory, noodle-filled bite. Happy cooking!
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Cumin Lamb Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Cumin Lamb Noodles is a flavorful and aromatic stir-fry dish featuring tender lamb slices, hand-pulled wheat noodles, and a fragrant blend of cumin, garlic, and chili. This Chinese Northwestern specialty combines spicy, savory, and tangy notes for a satisfying and hearty meal perfect for lunch or dinner.
Ingredients
Noodles and Lamb
- 12 oz hand-pulled or thick wheat noodles (or substitute with udon or linguine)
- 1 lb boneless lamb shoulder or leg (thinly sliced)
Marinade
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Stir-fry Aromatics and Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 2 teaspoons ground cumin
- 1 teaspoon chili flakes (adjust to taste)
- 4 cloves garlic (minced)
- 1 small red onion (sliced)
- 1 bell pepper (sliced)
- 1 tablespoon black vinegar (or rice vinegar)
Garnish
- 2 green onions (sliced)
- Fresh cilantro for garnish
Instructions
- Prepare the noodles: Cook noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Marinate the lamb: In a bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, cornstarch, and salt. Toss well to coat and let it marinate for 10 to 15 minutes to tenderize and infuse flavor.
- Toast cumin seeds and cook lamb: Heat vegetable oil in a large skillet or wok over high heat. Add cumin seeds and toast for about 30 seconds until fragrant. Add the marinated lamb and stir-fry for 2 to 3 minutes until lamb is browned and just cooked through.
- Sauté vegetables and spices: Push lamb to one side of the pan; add minced garlic, sliced red onion, sliced bell pepper, ground cumin, and chili flakes. Stir-fry everything together for another 2 to 3 minutes until vegetables are slightly tender and aromatic.
- Toss noodles with stir-fry: Add the cooked noodles to the skillet. Drizzle black vinegar over the mixture and toss everything together thoroughly. Continue cooking for 1 to 2 minutes until everything is heated through and flavors meld.
- Garnish and serve: Remove from heat and garnish with sliced green onions and fresh cilantro. Serve hot for a delicious and aromatic meal.
Notes
- For a spicier version, increase the chili flakes or add a spoonful of chili oil at the end of cooking.
- While traditionally made with hand-pulled noodles, you can use udon or linguine as a substitute for similar texture.
- Lamb can be replaced with beef or mushrooms to accommodate dietary preferences or availability.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese, Northwestern Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
