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!
Heat a skillet over medium-low heat and toast the cumin and 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 your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and 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 drizzled with chili oil. Enjoy!
Notes
USDA recommends cooking lamb to a minimum internal temperature of 145 degrees with a 3 minute rest.