Description
Cumin Lamb Noodles is a flavorful Northwestern Chinese dish featuring tender stir-fried thinly sliced lamb, aromatic cumin seeds, and thick wheat noodles combined with savory soy and Shaoxing wine marinades. This quick and easy main course balances spicy, fragrant, and savory elements, topped with fresh cilantro for a vibrant finish.
Ingredients
Scale
Lamb Marinade
- 1 pound lamb shoulder or leg, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Noodles
- 12 ounces thick wheat noodles (hand-pulled or store-bought)
Stir-fry Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust to heat preference)
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/2 large red onion, sliced
- 1/2 red bell pepper, sliced
- 2 scallions, cut into 1-inch pieces
- Fresh cilantro, for garnish
Instructions
- Marinate Lamb: In a medium bowl, toss the thinly sliced lamb with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Allow it to marinate for at least 15 minutes to let the flavors penetrate the meat.
- Cook Noodles: Prepare the thick wheat noodles according to the package directions. Once cooked, drain well and set aside to keep ready for the stir-fry.
- Toast Cumin Seeds: Heat vegetable oil in a large wok or skillet over high heat. Add cumin seeds and toast them for about 30 seconds until they release their aromatic fragrance.
- Stir-fry Lamb: Add the marinated lamb to the wok and stir-fry vigorously for 2 to 3 minutes until the lamb browns and begins to cook through. Push the meat to one side of the wok to make space.
- Sauté Aromatics and Vegetables: Add minced garlic, ginger, chili flakes, sliced red onion, and red bell pepper to the emptier side of the wok. Stir-fry these ingredients together with the lamb for another 2 to 3 minutes, allowing the vegetables to soften without losing their crunch.
- Add Noodles and Seasoning: Incorporate the cooked noodles, ground cumin, and scallions into the wok. Toss all components together carefully for 1 to 2 minutes until everything is thoroughly combined and heated through.
- Serve: Plate the noodles and lamb mixture while hot. Garnish with fresh cilantro for a bright, herbal finishing touch. Optionally, add a dash of dark soy sauce or a few drops of sesame oil for extra depth of flavor.
Notes
- For enhanced taste, drizzle dark soy sauce or sesame oil at the end of cooking.
- If lamb is unavailable, substitute with thinly sliced beef or pork.
- Hand-pulled noodles offer the most authentic texture, but any thick wheat noodles will work well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese (Northwestern)
