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The Ultimate CUMIN LAMB NOODLES Recipe

CUMIN LAMB NOODLES
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A bold Xinjiang-style dish featuring tender lamb stir-fried with aromatic cumin and chili spices, served over chewy hand-pulled noodles. This street food favorite delivers smoky, savory flavors with a satisfying heat that clings to every strand.

  • Author: ranime
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir-Frying
  • Cuisine: Chinese (Xinjiang)

Ingredients

Scale
  • For the Lamb:
  • 1 lb lamb leg or shoulder, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornstarch
  • 2 tsp ground cumin
  • 1 tsp Sichuan peppercorns, ground
  • ½ tsp sugar
  • For the Noodles:
  • 12 oz fresh hand-pulled noodles or dried wheat noodles
  • 3 tbsp vegetable oil (divided)
  • 1 onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp ginger, julienned
  • 2 red chilies, sliced (or 1 tsp chili flakes)
  • 1 bell pepper, julienned
  • 2 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp sesame oil
  • 1 cup cilantro leaves
  • 2 green onions, sliced

Instructions

  1. Marinate Lamb: Combine lamb with soy sauce, wine, cornstarch, 2 tsp cumin, Sichuan pepper, and sugar. Let sit 20 minutes.
  2. Cook Noodles: Boil noodles according to package instructions. Drain and toss with 1 tbsp oil to prevent sticking.
  3. Stir-Fry: Heat 2 tbsp oil in wok over high heat. Add lamb in single layer; sear 2 minutes per side until browned. Remove.
  4. Cook Aromatics: In same wok, add onion, garlic, ginger, and chilies. Stir-fry 1 minute until fragrant.
  5. Combine: Return lamb to wok with bell pepper, remaining cumin, and chili powder. Toss 1 minute.
  6. Finish: Add noodles and toss to coat. Drizzle with sesame oil and garnish with cilantro and green onions.

Notes

  • Authentic touch: Use 1 tbsp whole cumin seeds (toasted and ground)
  • Noodle swap: Udon or thick spaghetti work in a pinch
  • Heat control: Adjust chili amounts to preference
  • Make ahead: Slice lamb and prep vegetables up to 24 hours ahead
  • Xinjiang style: Serve with a side of raw onion and vinegar

Nutrition

Find it online: https://recipesfood.org/cumin-lamb-noodles/