Description
Cumin Lamb Noodles is a flavorful Chinese-inspired stir-fry dish featuring tender lamb shoulder cooked with aromatic cumin and chili flakes, tossed with wide wheat noodles and fresh vegetables. This hearty main course offers a perfect balance of bold spices and fresh herbs, making it an ideal choice for a comforting yet exciting meal.
Ingredients
Scale
Meat and Marinade
- 1 pound lamb shoulder or leg, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
Noodles
- 12 ounces wide wheat noodles (or hand-pulled-style noodles)
Vegetables and Aromatics
- 1 tablespoon toasted cumin seeds
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- ½ red onion, thinly sliced
- 1 green bell pepper, sliced
- 2 scallions, chopped
- Fresh cilantro for garnish
- 1 teaspoon chili flakes
Instructions
- Marinate the Lamb: In a medium bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, cornstarch, ground cumin, garlic powder, and salt. Mix everything well to ensure the lamb is evenly coated. Let it marinate for at least 15 minutes to enhance flavor and tenderize the meat.
- Cook the Noodles: Meanwhile, cook the wide wheat noodles according to the package instructions until al dente. Drain the noodles thoroughly and set them aside, ready to be added to the stir-fry later.
- Heat the Wok and Sear the Lamb: Heat a wok or large skillet over high heat and add the vegetable oil. Once the oil is hot and shimmering, add the marinated lamb. Stir-fry the lamb for 2 to 3 minutes until it is browned and just cooked through. Push the lamb to the side of the wok to make room for the aromatics.
- Add Aromatics and Vegetables: Add the toasted cumin seeds, minced garlic, and minced ginger in the center of the wok. Stir-fry these aromatics until they are fragrant, about 30 seconds. Then add the thinly sliced red onion and green bell pepper. Continue stir-frying for 1 to 2 minutes until the vegetables are slightly softened but still crisp.
- Combine Noodles and Finish Cooking: Add the cooked noodles into the wok, tossing and stirring well to coat them evenly with the spices, lamb, and vegetables. Sprinkle the chili flakes in to add heat. Stir in the chopped scallions and continue cooking for another minute to heat everything through and blend the flavors.
- Serve: Transfer the cumin lamb noodles to serving bowls. Garnish generously with fresh cilantro for a bright, fresh finish. Serve hot and enjoy this spicy, savory noodle stir-fry.
Notes
- For extra heat, add more chili flakes or a drizzle of chili oil.
- If you can’t find lamb, beef or pork can be substituted and will work well.
- Using hand-pulled-style or ribbon noodles provides a more authentic texture to the dish.
- Make sure not to overcook the lamb to retain tenderness.
