Cumin Lamb Noodles
Servings: 6 people
Calories: 460kcal
These boldly flavored Cumin Lamb Noodles are just as delicious as the restaurant version but use much more accessible ingredients. Made with tender lamb shoulder and toasted spices, you’re going to want to make this for more than just special occasions!
Print Recipe
Equipment
Ingredients
- 2 1/2 Tablespoons cumin seeds
- 1 Tablespoon Sichuan peppercorns
- 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
- 3 Tablespoons soy sauce
- 1 Tablespoon chili oil
- 1 Tablespoon sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons sugar
To Garnish:
- 1/2 cup cilantro minced
- 1 Tablespoon sesame seeds
- Chili oil for serving
Instructions
- Heat a skillet over medium-low heat and toast the 2 1/2 Tablespoons cumin seeds and 1 Tablespoon Sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.
- Meanwhile, bring a large pot of water to a boil and cook 1 16-ounce package wide rice noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the noodles, and set aside.
- Heat the 2 Tablespoons vegetable oil in a large wok or skillet over medium heat. Add the 1 Tablespoon ginger and 1 Tablespoon garlic and cook for 1 minute. Turn the heat to high and add the sliced 1 pound lamb shoulder. Stir-fry the lamb until just browned. Add the ground spice mixture, 3 green onions, 1 yellow onion, 1 serrano pepper, 3 Tablespoons soy sauce, 1 Tablespoon chili oil, 1 Tablespoon sesame oil, 2 teaspoons rice wine vinegar and 2 teaspoons sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.
- Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.
- Serve garnished with cilantro and sesame seeds, and drizzled with chili oil. Enjoy!
Notes
Storing
- These noodles are best served right away, but the leftovers will keep for up to 3 days in the fridge.
- To reheat, warm the noodles with a splash of water or broth on the stovetop or in the microwave until warmed through.
- Swap the protein: You can substitute the lamb for ground beef, ground turkey, chicken, or pork. Just keep in mind that these leaner options won’t have quite the same richness and depth of flavor.
- Vegetarian version: Use crumbled tofu, tempeh, or plant-based ground “meat” instead of the lamb.
- Add more veggies: Consider tossing in a handful of baby spinach, bok choy, shredded carrots, shredded cabbage, crispy mushrooms, small broccoli florets, or shelled edamame during the last 1 to 2 minutes.
- Extra spicy version: For more heat, increase the chili oil, serrano peppers, or add a pinch of crushed red pepper. Or, top the noodles with extra chili crisp and sliced serranos.
Nutrition
Calories: 460kcal | Carbohydrates: 69g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 680mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 4mg