Description
Savor the bold flavors of Cumin Lamb Noodles, a delicious Chinese-inspired stir-fry featuring tender lamb slices marinated in soy and Shaoxing wine, wok-tossed with aromatic cumin seeds, garlic, ginger, and chili flakes. Combined with crunchy bell peppers and hand-pulled noodles, this dish delivers a perfect balance of spice, texture, and hearty satisfaction suitable for a flavorful main course.
Ingredients
Scale
Marinade and Lamb
- 1 lb boneless lamb shoulder or leg, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes (adjust to taste)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
Noodles and Garnish
- 8 oz wide hand-pulled or wheat noodles (fresh or cooked)
- 2 green onions, chopped
- Salt and pepper to taste
- Optional cilantro for garnish
Instructions
- Marinate the Lamb: In a bowl, toss the thinly sliced lamb with soy sauce, Shaoxing wine, and cornstarch evenly. Allow the lamb to marinate for 15 to 20 minutes to enhance tenderness and flavor penetration.
- Toast the Cumin Seeds: Heat vegetable oil in a large skillet or wok over medium-high heat. Add cumin seeds and toast them for about 30 seconds, stirring frequently, until fragrant to release their essential oils.
- Sauté Aromatics: Add minced garlic, ginger, and chili flakes to the skillet. Stir-fry for an additional 30 seconds to infuse the oil with robust flavors without burning the spices.
- Cook the Lamb: Turn the heat up to high and add the marinated lamb to the wok. Stir-fry continuously for 3 to 4 minutes until the lamb is browned and nearly cooked through for optimum tenderness.
- Add Vegetables: Incorporate thinly sliced onion and green bell pepper into the skillet. Stir-fry for 2 to 3 minutes until the vegetables soften slightly while retaining some crispness.
- Toss in Noodles and Seasonings: Add the cooked noodles, ground cumin, and season with salt and pepper. Toss everything together thoroughly in the wok until all ingredients are well combined and heated through.
- Finish and Serve: Sprinkle chopped green onions on top and garnish with fresh cilantro if desired. Serve the cumin lamb noodles hot for a satisfying meal.
Notes
- For extra heat, increase the amount of chili flakes or drizzle with chili oil before serving.
- If using dried noodles, ensure they are cooked according to the package instructions before stir-frying.
- Thinly slicing the lamb against the grain helps maintain a tender texture after cooking.
