Cumin Lamb Noodles Recipe
Get ready to fall head over heels for Cumin Lamb Noodles—a bold, tangle of chewy noodles tossed with fragrant cumin-spiced lamb, colorful vegetables, and a punchy kick of chili heat. This dish has roots in Northwest China, but it’s the type Main Course, Noodles. The lamb is juicy and savory, the noodles slurpable and satisfying, and the whole skillet smells like a bustling night market. Whether you’re a weeknight stir-fry fan or craving a homemade takeout-style dinner, Cumin Lamb Noodles will quickly become your most-requested repeat.
Ingredients You’ll Need
When making Cumin Lamb Noodles, each ingredient truly matters. The mix of spices, proteins, and vegetables works together to balance heat, aroma, color, and crunch—all with an inviting, takeout-inspired charm. Here’s what makes this dish so irresistible:
- Lamb shoulder or leg (1 pound, thinly sliced): Go for nicely marbled lamb, and slice it paper-thin for maximum tenderness and flavor absorption.
- Wide wheat noodles (12 ounces, fresh or dried): Look for broad, chewy noodles—hand-pulled style if you can, or any sturdy wheat noodle will still hit the spot.
- Vegetable oil (3 tablespoons): Choose an oil with a high smoke point since you’ll need serious heat for perfect stir-fry action.
- Large onion (thinly sliced): Sweet, soft onions add a mellow base and help balance the spices in the dish.
- Red bell pepper (thinly sliced): Brings a pop of color and a hint of natural sweetness to the party.
- Green onions (3, chopped): Fresh bite and color, these go in at the end for bright flavor.
- Garlic (4 cloves, minced): A must in any good stir-fry, delivering bold aroma with just a bit of bite.
- Fresh ginger (1 tablespoon, minced): Awakens the dish with warmth and spice.
- Soy sauce (2 tablespoons): For that classic, salty, umami depth you crave in Chinese cooking.
- Dark soy sauce (1 tablespoon): Adds savoriness and a beautiful caramel color to the noodles.
- Rice vinegar (1 tablespoon): Lifts the richness, adding brightness with just a splash.
- Chili paste or chili flakes (1 tablespoon): Adjust to taste for that spicy, tingly kick.
- Ground cumin (2 teaspoons): The unmistakable star—warm, earthy, and uniquely aromatic.
- Ground coriander (1 teaspoon): Adds subtle citrus-herbal notes, making the flavors pop.
- Sichuan peppercorns, crushed (1 teaspoon, optional): For those who love that numbing, tongue-tingling zing.
- Sugar (1/2 teaspoon): Just enough to round out the boldness of the spices and soy.
- Salt (1/2 teaspoon): Season the dish to taste, bringing out all the flavors.
- Black pepper (1/4 teaspoon): Adds subtle heat and depth.
- Fresh cilantro (1/4 cup, chopped): Delivers a fresh, herby finish right at the end.
How to Make Cumin Lamb Noodles
Step 1: Prepare and Cook the Noodles
Start by boiling a big pot of water and cooking your noodles according to the package instructions. You want them just shy of al dente, since they’ll take on more flavor in the skillet later. Drain them well and toss with a little oil if you’re worried about sticking—you’ll be so glad you have them ready for that final, glorious toss.
Step 2: Stir-Fry the Lamb
Heat your vegetable oil in a large skillet or wok over high heat. Once shimmering, add your thinly sliced lamb in a single layer and let it sizzle, browning for three to four minutes. Don’t overcrowd the pan—space lets the lamb get caramelized and crisp at the edges. This is the step where those cumin and Sichuan aromas start hinting at what’s to come!
Step 3: Sauté the Vegetables
Push the browned lamb to the side of the skillet. Add the onion, red bell pepper, garlic, and ginger to the empty space. Stir-fry everything together for about three minutes, or until the veggies soften and your kitchen smells outrageously delicious. Let those aromatics bloom!
Step 4: Spice It Up
Sprinkle in the ground cumin, coriander, Sichuan peppercorns (if using), sugar, salt, and black pepper. Stir everything so the spices wake up in the hot oil and coat the lamb and vegetables. The rich scent of toasted cumin should fill the air and get your appetite roaring.
Step 5: Add Sauces and Chili Paste
Pour in the soy sauce, dark soy sauce, rice vinegar, and chili paste or flakes. Toss well so every piece of lamb and every strand of onion is slicked with this savory-spicy sauce. The noodles will soak it up in the last step, so don’t hold back!
Step 6: Toss in the Noodles and Finish
Add your drained noodles to the skillet. Use tongs or chopsticks to mix and toss until everything is thoroughly combined and heated through—every bite should gleam with sauce and spice. Just before serving, sprinkle in the green onions and chopped cilantro for that perfect touch of color and freshness.
How to Serve Cumin Lamb Noodles
Garnishes
A generous shower of fresh cilantro and chopped green onions is a classic way to finish Cumin Lamb Noodles. You can also sprinkle some extra toasted cumin on top for even more aroma, or add a handful of crushed peanuts for crunch. Chili oil drizzled over the finished dish is highly recommended for spice lovers—you’ll love the tingle and sheen!
Side Dishes
Cumin Lamb Noodles are hearty enough to stand alone, but they shine with simple, crisp sides. Try a quick cucumber salad, lightly pickled radishes, or a plate of steamed baby bok choy. Each brings balance to the bold, meaty flavors of the noodles, and makes the meal feel extra special.
Creative Ways to Present
Pile your Cumin Lamb Noodles high in a large serving bowl for family-style sharing, or twirl portions onto individual plates using tongs for a restaurant-worthy look. For a fun twist, serve in individual noodle boxes or deep bowls, scattered with herbs and chili. Add a side of extra chili oil in little ramekins for diners to mix in—and watch the flavors (and excitement) build at the table!
Make Ahead and Storage
Storing Leftovers
Cool your Cumin Lamb Noodles completely before transferring to an airtight container. They’ll keep in the refrigerator for up to three days, and the flavors often deepen overnight—making tomorrow’s lunch even more irresistible!
Freezing
While noodles are generally best enjoyed fresh, you can freeze individual portions if needed. Place cooled noodles into freezer-safe containers or heavy-duty zip bags, squeezing out extra air. They’ll keep their character for about one month. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
To revive leftover Cumin Lamb Noodles, splash a little water or broth in your skillet or wok and reheat over medium-high, tossing until hot and loosened up. The microwave works in a pinch, but stir halfway through to make sure everything heats evenly and the noodles don’t dry out.
FAQs
Can I use a different type of meat for these noodles?
Absolutely! While lamb is traditional and gives the dish its signature flavor, thinly sliced beef or chicken can also work in Cumin Lamb Noodles. Just keep the slices thin so they cook quickly and soak up those gorgeous spices.
How spicy are Cumin Lamb Noodles?
The heat level is totally customizable: add more or less chili paste or flakes to suit your mood. If you’re serving spice-sensitive eaters, start with less, then pass chili oil at the table so everyone can dial up their own bowl.
What kind of noodles are best?
Look for wide wheat noodles, either fresh or dried. Hand-pulled or belt-style noodles are traditional, but any sturdy wide noodle (even Italian pappardelle) will happily soak up the lamb and spices.
Can I make this gluten-free?
You can! Just swap in gluten-free tamari for the soy sauces and use wide gluten-free noodles—rice noodles or chickpea-based pastas work well. Double-check your chili paste and vinegar for hidden wheat or barley.
Do I need a wok for this recipe?
A wok is great for getting that signature stir-fried flavor and sear, but a large, heavy skillet will do the job as well for Cumin Lamb Noodles. Just make sure your pan gets hot enough and don’t crowd the ingredients!
Final Thoughts
Now that you have the secrets to homemade Cumin Lamb Noodles, I hope you’ll make them part of your weeknight rotation—or show them off at your next dinner party. It’s the kind of dish that’s both comforting and bold, guaranteed to win fans around your table. Get your ingredients ready and happy noodle slurping!
Print
Cumin Lamb Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cumin Lamb Noodles recipe is a flavorful and satisfying dish inspired by Chinese street food. Tender slices of lamb are stir-fried with aromatic spices and vegetables, then tossed with noodles for a delicious meal that’s perfect for any day of the week.
Ingredients
Lamb Stir-Fry:
- 1 pound lamb shoulder or leg, thinly sliced
- 3 tablespoons vegetable oil
Noodles:
- 12 ounces fresh or dried wide wheat noodles
Vegetables and Seasonings:
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste or chili flakes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Sichuan peppercorns, crushed (optional)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the noodles: Prepare the noodles according to package directions, then drain and set aside.
- Stir-fry the lamb: In a large skillet or wok, heat vegetable oil over high heat. Stir-fry the lamb slices until browned, about 3-4 minutes.
- Add vegetables and seasonings: Push the lamb to the side of the skillet and add onion, bell pepper, garlic, and ginger. Cook until fragrant and softened, about 3 minutes.
- Season and combine: Stir in cumin, coriander, Sichuan peppercorns, sugar, salt, and black pepper. Add soy sauces, rice vinegar, and chili paste. Stir to coat everything.
- Toss with noodles: Add cooked noodles to the skillet and toss until combined and heated through.
- Finish and serve: Remove from heat, sprinkle with green onions and cilantro. Serve hot.
Notes
- Slice the lamb thinly against the grain for tender results.
- Adjust the spice level by adding more or less chili paste.
- Best served fresh and hot, similar to traditional Chinese street food.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Noodles
- Method: Stir-Fry, Stovetop
- Cuisine: Chinese, Xinjiang-Inspired
Nutrition
- Serving Size: About 2 cups
- Calories: 540
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
