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Spicy Cumin Lamb Noodles Recipe

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Spicy Cumin Lamb Noodles is a vibrant and flavorful dish featuring tender stir-fried lamb shoulder infused with aromatic toasted cumin and Sichuan peppercorns. Combined with wide rice noodles and tossed in a bold blend of soy sauce, chili oil, and sesame oil, this recipe delivers a perfect balance of spice, fragrance, and savory depth. Garnished with fresh cilantro and sesame seeds, this quick wok-cooked meal is perfect for those seeking an exciting, Asian-inspired dinner.

Ingredients

Spice Mix

  • 2 1/2 Tablespoons cumin seeds
  • 1 Tablespoon Sichuan peppercorns

Noodles & Protein

  • 1 16-ounce package wide rice noodles
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 pound lamb shoulder, thinly sliced
  • 3 green onions, roughly chopped
  • 1 yellow onion, halved and thinly sliced
  • 1 serrano pepper, finely chopped (optional)

Sauces & Seasonings

  • 3 Tablespoons soy sauce
  • 1 Tablespoon chili oil
  • 1 Tablespoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • Salt, to taste

Garnish

  • 1/2 cup cilantro, minced
  • 1 Tablespoon sesame seeds
  • Chili oil, for serving

Instructions

  1. Toast and grind spices: Heat a skillet over medium-low heat and toast the cumin seeds and Sichuan peppercorns for 2-3 minutes until fragrant. Allow them to cool slightly, then coarsely grind using a spice grinder or mortar and pestle. Set aside this aromatic spice blend.
  2. Cook noodles: Bring a large pot of water to a boil and cook the wide rice noodles according to package instructions until tender. Reserve about 1 cup of the pasta cooking water, then drain the noodles and set aside.
  3. Stir-fry aromatics and lamb: Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced ginger and garlic and cook for 1 minute until fragrant. Increase heat to high and add the thinly sliced lamb shoulder. Stir-fry the lamb until it is just browned but still tender.
  4. Add vegetables and seasonings: Stir in the ground cumin and Sichuan peppercorn spice mixture, chopped green onions, sliced yellow onion, and serrano pepper (if using). Add soy sauce, chili oil, sesame oil, rice wine vinegar, and sugar. Cook for about 5 minutes, stirring occasionally, and add a splash of the reserved pasta water if the mixture becomes too thick to maintain a saucy consistency.
  5. Toss noodles with lamb mixture: Add the cooked noodles to the skillet and toss everything together to coat evenly. Use additional pasta cooking liquid as needed to loosen the sauce. Taste and season with salt if necessary.
  6. Garnish and serve: Plate the noodles and lamb, then garnish generously with minced cilantro and sesame seeds. Drizzle extra chili oil on top for additional heat if desired. Serve immediately and enjoy the spicy, aromatic noodles.

Notes

  • USDA recommends cooking lamb to a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest to ensure safety.
  • If serrano pepper is too spicy, adjust or omit according to taste preferences.
  • Reserve pasta cooking water carefully as it helps to loosen the sauce for better coating on noodles.
  • For a milder version, reduce or skip the chili oil and serrano pepper.

Find it online: https://deliciousyum.com/spicy-cumin-lamb-noodles-recipe/