Description
This recipe features savory cumin lamb noodles with easy hand-pulled noodles, combining tender, marinated lamb infused with aromatic toasted spices and a balance of chili oil, soy, and vinegar for a bold and flavorful dish. The fresh hand-pulled noodles add a satisfying texture, making this a perfect hearty meal with authentic Chinese flavors.
Ingredients
Scale
Dough
- 4 cups all-purpose flour (for hand-pulled noodles)
Lamb and Marinade
- 1 pound thinly sliced lamb (well-marbled for tenderness)
- 2 tablespoons Shaoxing wine (can substitute with dry sherry)
- 1 teaspoon salt (low-sodium option can be used)
- 2 tablespoons peanut oil (for marinade and stir-frying)
- 1 tablespoon cornstarch (helps to tenderize the lamb)
Spices
- 1 tablespoon whole cumin seeds (no substitutions recommended)
- 1 teaspoon Sichuan peppercorns (black pepper can substitute)
- 1 tablespoon whole coriander seeds (ground coriander can work)
Sauces and Oils
- 1/2 cup homemade chili oil (or store-bought)
- 2 tablespoons Chinkiang vinegar (or any mild vinegar)
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce (for extra umami)
Aromatics and Garnishes
- 4 cloves garlic (minced, fresh is best)
- 1 inch ginger (minced)
- 1 medium red onion (sliced)
- 1 medium hot green chili (adjust to spice tolerance)
- 1/4 cup cilantro (optional for garnish)
Instructions
- Prepare the Dough: Start by mixing the all-purpose flour with water until a pliable dough forms. Knead well and then let it rest for at least 30 minutes to develop elasticity essential for hand-pulling the noodles.
- Boil Water: Bring a large pot of water to a rolling boil. This will be used to cook the hand-pulled noodles later, so keep it hot and ready.
- Toast and Grind Spices: In a dry pan over medium heat, toast the whole cumin seeds, Sichuan peppercorns, and coriander seeds for about 5 minutes until fragrant. Remove from heat and grind them into a fine powder using a spice grinder or mortar and pestle.
- Marinate the Lamb: In a mixing bowl, combine the thinly sliced lamb with Shaoxing wine, salt, peanut oil, cornstarch, and half of the freshly ground spice mixture. Mix thoroughly and let it marinate for 15 minutes to allow flavors to penetrate and tenderize the meat.
- Sear the Lamb: Heat a splash of peanut oil in a skillet over medium-high heat. Add the marinated lamb slices and sear them until browned and mostly cooked through. Then add the minced garlic and ginger, cooking until they release their aroma and the lamb is fully cooked.
- Stir-Fry the Aromatics: Add the sliced red onion and hot green chili to the skillet. Stir-fry everything together for about 2 minutes. Then sprinkle in the remaining ground spices and pour in the light soy sauce, dark soy sauce, and chili oil. Toss to combine and cook briefly to meld all the flavors evenly.
- Prepare the Noodles: Roll out the rested dough on a floured surface and hand-pull it into long noodles. Carefully drop them into the boiling water and cook for a few minutes until the noodles float and are tender but still have a bite. Drain well to remove excess water.
- Serve and Enjoy: Divide the cooked noodles into serving bowls and top generously with the spiced lamb mixture. Garnish with fresh cilantro if desired. Adjust seasoning by drizzling extra chili oil, vinegar, or soy sauce to taste before serving.
Notes
- When hand-pulling the noodles, dust your hands and workspace with flour to prevent sticking.
- If you cannot find Shaoxing wine, dry sherry is an excellent substitute.
- Adjust the quantity of hot green chili according to your spice tolerance.
- You can use store-bought chili oil, but homemade chili oil will add a deeper flavor.
- For a low-sodium version, opt for low-sodium soy sauce and reduce added salt accordingly.
