If you’ve never had Cumin Lamb Noodles, get ready to fall in love. This dish is an explosion of bold, smoky, and spicy flavors wrapped around thick, chewy noodles. The lamb is seared to perfection, infused with fragrant cumin, and tossed with chili, garlic, and a rich, savory sauce that clings to every strand of noodle.
Imagine biting into tender, spiced lamb, the deep warmth of cumin hitting first, followed by a slow, lingering heat from the chilies. The hand-pulled noodles soak up every bit of the sauce, making each bite irresistibly good. Whether you’re craving takeout flavors at home or looking to impress with an authentic, street-style dish, this one is a must-try!
Why You’ll Love Cumin Lamb Noodles
Bold and Flavorful
This dish packs a punch with smoky cumin, fiery chilies, and umami-rich soy sauce.
Authentic Takeout Vibes
Brings the taste of your favorite noodle shop straight to your kitchen.
Customizable Heat Level
Make it as spicy (or mild) as you like by adjusting the chili flakes.
Perfectly Chewy Noodles
The noodles soak up all that fragrant sauce, making every bite unforgettable.
Quick and Easy
Surprisingly simple for how complex the flavors are—ready in under 30 minutes!
Ingredients in Cumin Lamb Noodles
Here’s what makes this dish so special:
Lamb – Tender, juicy, and perfect for high-heat cooking. Sliced thin for quick searing.
Cumin Seeds & Powder – The star spice that gives this dish its signature flavor.
Chili Flakes & Sichuan Peppercorns – For that irresistible tingling heat.
Garlic & Ginger – Aromatic and essential for deep flavor.
Soy Sauce & Vinegar – Creates a rich, tangy, umami-packed sauce.
Hand-Pulled Noodles – Thick, chewy, and the perfect base for all that bold flavor.
Scallions & Cilantro – For a fresh, herby finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Cumin Lamb Noodles
Marinate the Lamb
Toss the sliced lamb with cumin, soy sauce, and a touch of cornstarch. Let it sit for at least 15 minutes.
Cook the Noodles
Boil your noodles until chewy but tender. Drain and set aside.
Sear the Lamb
In a hot pan or wok, sear the lamb until crispy and caramelized. Remove and set aside.
Sauté the Aromatics
In the same pan, cook garlic, ginger, chili flakes, and Sichuan peppercorns until fragrant.
Combine Everything
Return the lamb to the pan, toss in the cooked noodles, and add the sauce. Stir-fry until everything is well-coated.
Final Touches
Garnish with scallions, cilantro, and an extra sprinkle of cumin for that final burst of flavor.
Serve and Enjoy
Plate up and dig in while it’s hot!
How to Serve Cumin Lamb Noodles
- With Extra Heat – Drizzle with chili oil for even more spice.
- With a Side of Pickled Veggies – A tangy contrast to the bold flavors.
- As a Meal on Its Own – It’s hearty, filling, and perfect just as it is.
Additional Tips
Slice the Lamb Thin
Freezing it for 30 minutes before slicing makes this easier.
Use Fresh, Hand-Pulled Noodles
They hold up best to the bold flavors of this dish.
Adjust the Heat
If you’re sensitive to spice, reduce the chili flakes and Sichuan pepper.
Storage Tips
Best eaten fresh, but leftovers keep well in the fridge for up to 2 days.
Reheat with a Splash of Water
To revive the noodles, heat them in a pan with a bit of water to loosen the sauce.
FAQs
Q1: Can I use beef instead of lamb?
A1: Yes! Beef works well, but lamb gives the most authentic flavor.
Q2: What if I can’t find hand-pulled noodles?
A2: Fresh or dried wheat noodles work just fine.
Q3: Can I make this less spicy?
A3: Absolutely! Just reduce the chili flakes and Sichuan peppercorns.
Q4: How do I prevent the lamb from getting tough?
A4: Don’t overcook it—sear quickly on high heat.
Q5: Can I make this ahead of time?
A5: The lamb can be marinated ahead, but cook the noodles fresh for the best texture.
Q6: What’s a good substitute for Sichuan peppercorns?
A6: A mix of black pepper and a tiny bit of lemon zest mimics the tingling effect.
Q7: Can I add vegetables?
A7: Yes! Bok choy, bell peppers, or mushrooms work great.
Q8: How do I get the best sear on the lamb?
A8: Use high heat and don’t overcrowd the pan.
Q9: What type of soy sauce should I use?
A9: Use a combination of light and dark soy sauce for depth.
Q10: Can I make this gluten-free?
A10: Yes! Use tamari instead of soy sauce and rice noodles instead of wheat noodles.
Final Thoughts
These Cumin Lamb Noodles are the perfect mix of spice, warmth, and bold flavors. Whether you’re craving a comforting meal or want to impress with something new, this dish is a guaranteed winner. Give it a try, and let me know what you think!
Print
Cumin Lamb Noodles
- Prep Time: 25 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
Enjoy bold, restaurant-style cumin lamb noodles with hand-pulled wheat noodles, tender marinated lamb, and a fragrant chili oil sauce. This classic Chinese street food dish is packed with aromatic spices, garlic, ginger, and fresh cilantro, creating a flavor explosion in every bite!
Ingredients
Noodles
- 1 batch homemade hand-pulled noodles (or wide wheat noodles) (*See Notes)
Spice Mix
- 2 tbsp whole cumin seeds
- 2 tsp Sichuan peppercorns
- 1 tsp whole coriander seeds
Meat & Marinade
- 1 lb (454 g) lamb (thinly sliced against the grain; loin or shoulder)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp salt
- 1 tsp peanut oil (or vegetable oil)
- 2 tsp cornstarch
Sauce
- 1/2 cup homemade chili oil (or to taste) (*See Notes)
- 3 tbsp Chinkiang vinegar
- 1/4 cup Shaoxing wine (or dry sherry)
- 4 tsp light soy sauce
- 4 tsp dark soy sauce
Stir Fry
- 1 tbsp peanut oil (or vegetable oil)
- 8 cloves garlic, minced
- 2-inch (5 cm) ginger, minced
- 1 red onion, thinly sliced
- 1 hot green chili, sliced
- 1/2 bunch cilantro, chopped (about 1 heaping cup loosely packed)
Instructions
Prep the Spices & Marinade
- Toast the spices: Heat cumin, Sichuan peppercorns, and coriander in a dry pan over medium-low heat for about 5 minutes until fragrant. Grind to a coarse powder using a mortar & pestle, spice grinder, or heavy pan.
- Marinate the lamb: In a bowl, combine lamb, Shaoxing wine, salt, oil, and 2 tsp of the spice mix. Add cornstarch and mix well. Let marinate for 15 minutes.
Cook the Lamb Sauce
- Heat 1 tbsp oil in a large skillet over high heat until smoking. Add the marinated lamb in a single layer. Let sear without stirring for 30 seconds to 1 minute until browned.
- Add garlic and ginger on top. Stir-fry until lamb is mostly browned but slightly pink inside.
- Add red onion and green chili and stir-fry for 10–20 seconds.
- Add the spice mix, stirring to coat the lamb evenly.
- Pour in the sauce, scraping the pan to lift any browned bits. Stir-fry for 30 seconds.
- Turn off heat and stir in chopped cilantro. Transfer to a plate.
Boil the Noodles
- If using hand-pulled noodles, stretch and boil them for 1–2 minutes.
- If using packaged noodles, cook according to package instructions. Drain well.
Serve
- Divide noodles into 4 bowls. Top with cumin lamb and sauce.
- Adjust seasoning with extra chili oil, vinegar, or soy sauce to taste. Enjoy!
Notes
- Hand-Pulled Noodles: If making your own, prepare the dough in advance. Alternatively, use store-bought wheat noodles.
- Chili Oil Substitute: If you don’t have homemade chili oil, mix red pepper flakes, sesame oil, and garlic for a quick alternative.
- Lamb Alternatives: Swap lamb for beef or chicken if preferred.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 900
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg