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Spicy Cumin Lamb Noodles

A flavorful, aromatic noodle dish featuring tender lamb, toasted cumin, and spicy chili oil. Perfect for a quick, satisfying, and authentic northwest-Chinese-inspired meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 520 kcal

Ingredients
  

Protein & noodles

  • 500 g 1.1 lb lamb shoulder or leg, thinly sliced
  • 400 –450 g fresh wheat noodles or 350–400 g dried noodles

Marinade for lamb

  • 1 tbsp light soy sauce
  • 1 tsp Shaoxing wine or dry sherry optional
  • 1 tsp cornstarch
  • ¼ tsp white pepper

Spice mix

  • 2 tbsp cumin seeds to toast
  • 1 tsp ground cumin
  • 1 tsp Sichuan peppercorns optional
  • 1½ tsp coarse salt
  • 1 tbsp sugar

Aromatics & sauce

  • 4 tbsp neutral oil vegetable, canola, or peanut
  • 4 cloves garlic finely minced
  • 1 large shallot or 1 small onion thinly sliced
  • 3 –4 scallions white and green separated, thinly sliced
  • 1 –2 tbsp chili flakes or 2 tbsp chili bean paste
  • 1 –2 tbsp soy sauce
  • 1 tbsp black vinegar or rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp toasted sesame seeds
  • Fresh cilantro optional

Optional add-ins

  • 1 bell pepper thinly sliced
  • ½ cup diced or roasted tomatoes
  • 1 tbsp sugar optional, for sweetness

Instructions
 

Step 1: Marinade the lamb

  • Thinly slice lamb against the grain.
  • Toss with soy sauce, Shaoxing wine, cornstarch, and white pepper. Rest for 10 minutes.

Step 2: Toast the spices

  • In a dry skillet, toast cumin seeds (and Sichuan peppercorns if using) until fragrant, 2–3 minutes.
  • Grind with ground cumin, salt, and sugar to a coarse powder. Reserve 1 tsp for finishing.

Step 3: Make chili-cumin oil

  • Warm neutral oil over medium-low heat.
  • Add garlic and white scallion parts; sweat until aromatic.
  • Stir in chili flakes and 1 tbsp toasted cumin; simmer 2–3 minutes. Remove from heat.

Step 4: Cook the lamb

  • Heat a skillet/wok over high heat; add 1 tbsp oil.
  • Sear lamb slices for 1–2 minutes per side until cooked but still tender.
  • Sprinkle with toasted spice mix; toss and remove from pan.

Step 5: Cook vegetables (optional)

  • In the same pan, stir-fry bell peppers or other veggies until just tender.
  • Return lamb to the pan and combine.

Step 6: Cook the noodles

  • Boil noodles according to package instructions until al dente.
  • Drain, rinse lightly, or toss with a touch of oil to prevent sticking.

Step 7: Assemble the dish

  • Toss cooked noodles with chili-cumin oil, soy sauce, vinegar, and sesame oil.
  • Add lamb (and vegetables if using) and toss gently.
  • Plate in bowls, garnish with scallion greens, cilantro, sesame seeds, and reserved toasted cumin.

Notes

  • Storage: Spicy oil lasts 2 weeks in the fridge. Cooked lamb keeps 2–3 days refrigerated.
  • Tips: Freeze lamb slightly for easier slicing; adjust chili to your heat preference.
  • Variations: Swap ground lamb for a faster version, mushrooms or seitan for a vegetarian option, or add a splash of lime/yogurt for cooling.
  • Serving suggestion: Serve with pickled vegetables, light salad, or chilled tea for a complete meal.