Cumin Lamb Noodles Recipe
If you’re on the hunt for a weeknight dinner that’s exciting, hearty, and doesn’t require hours at the stove, look no further than these Cumin Lamb Noodles. This fragrant, spicy stir-fry combines juicy, marinated lamb, chewy noodles, and an irresistible punch of cumin and chili. Every bite balances warmth, savory depth, and just the right amount of heat, making it a top contender whenever noodle cravings strike. Whether it’s your first time making this takeout favorite at home or you’re already obsessed, Cumin Lamb Noodles are guaranteed to become your next repeat recipe.
Ingredients You’ll Need
What makes Cumin Lamb Noodles so special is how each ingredient layers on essential flavors, colors, or textures. From the bold lamb to the fragrant cumin and the toothsome noodles, don’t be tempted to skip or swap too much—each part plays an important role!
- Lamb shoulder or leg (1 pound, thinly sliced against the grain): This cut is perfect for quick stir-frying and delivers juicy, flavorful bites.
- Soy sauce (3 tablespoons): Adds umami depth and saltiness, forming the backbone of flavor in both the marinade and sauce.
- Shaoxing wine or dry sherry (1 tablespoon): Boosts complexity and helps tenderize the lamb—don’t skip it if you have it!
- Ground cumin (2 teaspoons): The key spice here, lending its signature earthy aroma that defines these noodles.
- Ground coriander (1 teaspoon): Balances the cumin with a subtle citrusy note.
- Chili flakes (1/2 teaspoon, or to taste): Brings welcome heat; adjust this to suit your spice preference!
- Vegetable oil (3 tablespoons): Ensures everything cooks evenly and gets that glossy wok finish.
- Garlic (3 cloves, minced): Savory and aromatic, garlic sets the flavor base for your stir-fry.
- Ginger (1-inch piece, minced): Lends warmth and zing, beautifully complementing the lamb.
- Red onion (1 small, thinly sliced): Adds sweet crunch and vivid color.
- Scallions (2, sliced): Brightens up the dish with freshness and a mild oniony bite.
- Thick wheat noodles (12 ounces, hand-pulled or udon): The chewy foundation for every slurp—choose fresh or frozen for best results.
- Salt and pepper (to taste): For finishing and perfect seasoning.
- Fresh cilantro or extra scallions (for garnish, optional): Gives a pop of green and a lovely herbal lift right before serving.
How to Make Cumin Lamb Noodles
Step 1: Prep the Noodles
Start by cooking your thick wheat noodles according to the package instructions. Drain thoroughly and set them aside—you want them ready to toss into the wok the moment your lamb and aromatics come together. This step keeps everything quick and easy!
Step 2: Marinate the Lamb
Place your thinly sliced lamb into a bowl with 1 tablespoon of soy sauce and the Shaoxing wine. Give everything a good stir so the meat is coated, and let it marinate for about 10 to 15 minutes. This quick soak brings out the lamb’s tenderness and infuses it with flavor, elevating your Cumin Lamb Noodles from good to unforgettable.
Step 3: Mix the Spices
In a small bowl, combine the ground cumin, ground coriander, chili flakes, and the remaining soy sauce. This powerful mixture is the flavor heart of your dish, ready to be unleashed just before finishing the stir-fry. Set it aside—you’ll use it soon!
Step 4: Stir-Fry the Lamb
Heat the vegetable oil in a large wok or skillet over high heat until it’s shimmering. Add your marinated lamb and stir-fry quickly for about 2 to 3 minutes. The goal is to get a rich, brown sear while keeping the lamb juicy and tender. Once done, transfer the lamb to a plate and set aside—it’ll return to the party shortly.
Step 5: Sauté the Aromatics
In the same wok, toss in the minced garlic, ginger, thinly sliced red onion, and scallions. Stir-fry for 1 to 2 minutes, just until they’re fragrant and the onions start turning translucent. This step builds the deep, savory base that makes Cumin Lamb Noodles impossible to resist.
Step 6: Combine It All
Return the cooked lamb to the wok, add the drained noodles, and pour in your pre-mixed cumin-spice soy sauce. Using high heat, toss everything together to marry the flavors—every noodle should be coated, glossy, and irresistible. Taste and season with a sprinkle of salt and pepper, adjusting as you like.
Step 7: Serve Hot
Transfer your piping hot Cumin Lamb Noodles to bowls, finishing each with a flourish of fresh cilantro or extra scallions. Now, dig in and savor each aromatic, spicy, and flavor-packed mouthful!
How to Serve Cumin Lamb Noodles
Garnishes
A handful of fresh cilantro leaves or extra sliced scallions turns the finished noodles into a vibrant masterpiece. For even more flavor, a drizzle of chili oil or toasted sesame seeds adds pop and crunch, making every bowl look (and taste!) restaurant-worthy.
Side Dishes
Cumin Lamb Noodles partner perfectly with simple, refreshing sides. Try cool cucumber salad, crunchy steamed bok choy, or a quick pickled radish for balance. An icy chrysanthemum tea or jasmine tea makes a lovely beverage alongside to tame the spice.
Creative Ways to Present
Pile the noodles high on a colorful platter for a dinner party, or portion them into individual bowls for a cozy night in. For exciting leftovers, stir the noodles into lettuce cups, tuck them into flatbread wraps, or add a soft-boiled egg for extra luxury. Cumin Lamb Noodles are as versatile as they are delicious!
Make Ahead and Storage
Storing Leftovers
If you have extras, let the noodles cool completely before transferring to an airtight container. They’ll stay fresh in the fridge for up to three days—just long enough to let those bold flavors mingle and deepen.
Freezing
Cumin Lamb Noodles freeze surprisingly well. Portion cooled noodles into zip-top bags or airtight containers, squeezing out as much air as possible, and store in the freezer for up to one month. When you’re ready for a quick flavor-packed meal, you’re all set!
Reheating
To reheat, sprinkle a splash of water over the noodles and warm them in a covered skillet on medium heat, tossing gently to keep everything from sticking. Alternatively, microwave on medium power until heated through, stirring once or twice for even warming.
FAQs
Can I use other types of meat in Cumin Lamb Noodles?
Absolutely! While lamb brings a unique depth and richness, thinly sliced beef or even chicken thighs can work beautifully. If you’d like to keep it vegetarian, swap in mushrooms or tofu—just don’t skimp on the spices!
What if I can’t find hand-pulled noodles or udon?
Not a problem. Any thick and chewy wheat noodle will work for Cumin Lamb Noodles. Even linguine or fettucine can step in during a pinch. Just aim for something that can hold up to tossing and won’t turn mushy.
Is it okay to make the spice mix ahead?
Yes! You can mix the cumin, coriander, and chili flakes and store them in a sealed jar for a week or two. Having this ready means Cumin Lamb Noodles can hit your table even faster during busy nights.
Do I need a wok to make this recipe?
A wok is traditional, but a large, heavy-bottomed skillet works just as well. The key is using high heat and enough surface area to stir-fry everything without steaming the ingredients.
What’s the best way to slice lamb for these noodles?
Freeze the lamb shoulder or leg for about 30 minutes before slicing—this firms up the meat and makes it much easier to slice thin against the grain, resulting in the most tender bites for your Cumin Lamb Noodles.
Final Thoughts
I can’t wait for you to try these Cumin Lamb Noodles at home! It’s one of those dishes that will wow your taste buds and make you wonder why you ever ordered takeout instead. Enjoy every aromatic slurp, and don’t forget to share with the people you love—the more, the merrier at the noodle table!
Print
Cumin Lamb Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cumin Lamb Noodles are a flavorful and satisfying dish that combines tender slices of lamb with aromatic spices and chewy hand-pulled noodles. A Chinese-inspired stir-fry that is perfect for a quick and delicious meal.
Ingredients
Lamb:
- 1 pound lamb shoulder or leg, thinly sliced against the grain
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
Spice Mix:
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes (adjust to taste)
Other:
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 small red onion, thinly sliced
- 2 scallions, sliced
- 12 ounces thick wheat noodles (hand-pulled style or udon)
- Salt and pepper to taste
- Fresh cilantro or extra scallions for garnish (optional)
Instructions
- Cook the noodles: Prepare the noodles according to package instructions. Drain and set aside.
- Marinate the lamb: Combine sliced lamb with 1 tablespoon soy sauce and Shaoxing wine. Marinate for 10–15 minutes.
- Prepare the spice mix: In a bowl, combine ground cumin, coriander, chili flakes, and remaining soy sauce.
- Stir-fry the lamb: Heat oil in a wok, add marinated lamb, and stir-fry until browned. Remove and set aside.
- Sauté aromatics: In the same wok, sauté garlic, ginger, onion, and scallions until fragrant.
- Finish the dish: Return the lamb, add noodles, and pour in the spice mix. Toss everything together until heated through.
- Season and garnish: Adjust seasoning with salt and pepper. Garnish with cilantro or scallions before serving.
Notes
- For extra heat, add a spoonful of chili oil.
- If lamb is unavailable, thinly sliced beef or mushrooms can be used as substitutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
