Description
Cumin Lamb Noodles is a flavorful and spicy Chinese stir-fry dish featuring tender slices of marinated lamb cooked with aromatic cumin seeds, garlic, ginger, and fresh vegetables, tossed with chewy wheat noodles. This hearty meal combines bold spices and vibrant textures for a satisfying main course inspired by Xinjiang cuisine.
Ingredients
Scale
For the Lamb Marinade
- 1 pound boneless lamb shoulder or leg, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon sugar
Spices and Aromatics
- 1 tablespoon ground cumin
- 1 tablespoon whole cumin seeds, lightly toasted
- 1 tablespoon chili flakes or crushed red pepper
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
Vegetables and Noodles
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 8 ounces fresh wheat noodles or hand-pulled noodles
- 2 green onions, chopped
- Fresh cilantro, for garnish
Other Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon salt
Instructions
- Marinate the Lamb: In a medium bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, cornstarch, and sugar. Mix well to evenly coat the meat, then let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Cook the Noodles: Prepare the fresh wheat noodles according to the package instructions, typically boiling for a few minutes until tender. Drain and set aside, ensuring they do not stick together.
- Heat the Oil and Spices: Warm a large wok or skillet over high heat and add the vegetable oil. Once hot, add the lightly toasted cumin seeds and chili flakes. Stir-fry for about 30 seconds until fragrant to release their flavors.
- Sauté Aromatics and Vegetables: Add minced garlic, ginger, and sliced onion to the wok. Stir-fry for about 1 minute until they soften and become aromatic, laying the flavor base.
- Cook the Lamb: Add the marinated lamb slices to the wok. Stir-fry vigorously for 3 to 4 minutes until the meat is browned and cooked through but still tender.
- Add Bell Pepper: Incorporate the sliced green bell pepper and stir-fry for another 2 minutes to retain some crunch and freshness.
- Toss with Noodles and Season: Add the cooked noodles to the wok, then sprinkle the ground cumin and salt over the mixture. Toss thoroughly to combine all ingredients and heat the noodles evenly.
- Adjust and Garnish: Taste and adjust seasoning with extra salt or chili flakes if desired. Serve the cumin lamb noodles hot, garnished with chopped green onions and fresh cilantro for a bright finish.
Notes
- For extra heat, increase the amount of chili flakes or add a spoonful of chili oil when stir-frying.
- You can substitute beef or tofu for lamb to suit dietary preferences or availability.
- Hand-pulled noodles or thick wheat noodles work best to hold the sauce and spices well.
- Ensure the sliced lamb is cut against the grain for maximum tenderness.
- If Shaoxing wine is unavailable, dry sherry is a good alternative for marinating.
