Print

Cumin Lamb Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cumin Lamb Noodles is a flavorful and aromatic stir-fried dish that combines tender lamb shoulder with toasted cumin seeds and Sichuan peppercorns, wide rice noodles, and a savory sauce made with soy, chili, and sesame oils. This recipe offers a perfect blend of spicy, nutty, and tangy notes, garnished with fresh cilantro and sesame seeds for a vibrant finish. Easy to prepare and customizable, it makes a satisfying meal that showcases bold Asian-inspired flavors.

Ingredients

Spices

  • 2 1/2 Tablespoons cumin seeds
  • 1 Tablespoon Sichuan peppercorns

Noodles

  • 1 16-ounce package wide rice noodles

Stir-Fry Base

  • 2 Tablespoons vegetable oil
  • 1 Tablespoon garlic (minced)
  • 1 Tablespoon ginger (minced)
  • 1 pound lamb shoulder (thinly sliced)
  • 3 green onions (roughly chopped)
  • 1 yellow onion (halved and thinly sliced)
  • 1 serrano pepper (finely chopped, optional)

Sauce and Seasoning

  • 3 Tablespoons soy sauce
  • 1 Tablespoon chili oil
  • 1 Tablespoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar

Garnish

  • 1/2 cup cilantro (minced)
  • 1 Tablespoon sesame seeds
  • Chili oil (for serving)

Instructions

  1. Toast Spices: Heat a skillet over medium-low heat. Toast the cumin seeds and Sichuan peppercorns for 2-3 minutes until fragrant. Remove from heat and coarsely grind them using a spice grinder or mortar & pestle. Set aside this ground spice mix.
  2. Cook Noodles: Bring a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until tender. Reserve about 1 cup of the pasta cooking water. Drain the noodles and set aside.
  3. Prepare Stir-Fry Base: Heat vegetable oil in a large wok or skillet over medium heat. Add minced ginger and garlic, cooking for about 1 minute until aromatic.
  4. Cook Lamb: Increase heat to high and add the thinly sliced lamb shoulder. Stir-fry until the lamb is just browned and cooked through.
  5. Add Aromatics and Sauce: Incorporate the ground spice mixture, chopped green onions, sliced yellow onion, finely chopped serrano pepper (if using), soy sauce, chili oil, sesame oil, rice wine vinegar, and sugar. Cook together for about 5 minutes, stirring occasionally and adding a splash of water if the mixture becomes too thick.
  6. Toss Noodles: Add the cooked rice noodles to the skillet with the lamb and sauce. Toss to coat the noodles thoroughly, adding reserved pasta water if needed to loosen the sauce. Taste and season with salt if necessary.
  7. Serve: Plate the noodles and garnish with minced cilantro and sesame seeds. Drizzle extra chili oil over the top if desired. Serve immediately and enjoy!

Notes

  • Storage: Best served fresh but can be refrigerated in an airtight container for up to 3 days.
  • Reheating: Warm on the stovetop with a splash of water or broth, or microwave until heated through.
  • Variations: Customize by adding vegetables like bell peppers or snap peas, swapping lamb for beef or tofu, or adjusting spice levels to taste.

Find it online: https://flavorspath.com/cumin-lamb-noodles-recipe/