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
Scale
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
