Cumin Lamb Stir-Fried Noodles

Name: Cumin Lamb Stir-Fried Noodles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) boneless lamb shoulder or leg, partially frozen, sliced against the grain ⅛-inch (3 mm) thick, then cut into bite-size pieces; 1 tbsp (15 ml) light soy sauce; 1 tbsp (15 ml) Shaoxing wine; 2 tsp (6 g) cornstarch; 1 tbsp (15 ml) neutral oil, such as peanut or canola; 2 tbsp (12 g) whole cumin seeds, toasted in a dry skillet, then coarsely ground; 1 lb (450 g) fresh wheat noodles (lo mein style or thick Chinese wheat noodles), or 10 oz / 285 g dried noodles; 1 tsp (5 ml) neutral oil, for tossing the cooked noodles; 3 tbsp (45 ml) neutral oil, for stir-frying, divided; 1 medium (200 g) yellow onion, halved and cut into ¼-inch (6 mm) wide slices; 8 whole (8 g) dried whole red chilies, snipped in half, seeds shaken out for less heat; 2 tsp (4 g) Sichuan or Korean chili flakes (optional); 4 cloves (15 g) garlic, thinly sliced; 1 medium (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) strips; 4 whole (60 g) scallions, cut into 2-inch (5 cm) lengths; ¼ cup (10 g) fresh cilantro, roughly chopped; 2 tbsp (30 ml) light soy sauce; 1 tbsp (15 ml) dark soy sauce; 1 tbsp (15 ml) Chinkiang black vinegar; 1 tsp (4 g) granulated sugar; kosher salt, to taste, about ¼ tsp; ¼ cup (60 ml) water or reserved noodle water

From the MyKitchenBank Kitchen

Smoky, fragrant Xinjiang-style noodles: thin slices of lamb seared hot with toasted cumin, dried chilies, onion and scallions, then tossed with chewy wheat noodles in a savory-tangy sauce.

Prep: 25 min
Cook: 15 min
Wait: 20 min
Total: 1 hr
Makes: 4 generous servings

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Ingredients

4 servings

For the lamb
12 oz (340 g) boneless lamb shoulder or leg, partially frozen, sliced against the grain ⅛-inch (3 mm) thick, then cut into bite-size pieces
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) Shaoxing wine
2 tsp (6 g) cornstarch
1 tbsp (15 ml) neutral oil, such as peanut or canola
2 tbsp (12 g) whole cumin seeds, toasted in a dry skillet, then coarsely ground
For the noodles and stir-fry
1 lb (450 g) fresh wheat noodles (lo mein style or thick Chinese wheat noodles), or 10 oz / 285 g dried noodles
1 tsp (5 ml) neutral oil, for tossing the cooked noodles
3 tbsp (45 ml) neutral oil, for stir-frying, divided
1 medium (200 g) yellow onion, halved and cut into ¼-inch (6 mm) wide slices
8 whole (8 g) dried whole red chilies, snipped in half, seeds shaken out for less heat
2 tsp (4 g) Sichuan or Korean chili flakes (optional)
4 cloves (15 g) garlic, thinly sliced
1 medium (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) strips
4 whole (60 g) scallions, cut into 2-inch (5 cm) lengths
¼ cup (10 g) fresh cilantro, roughly chopped
For the sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) Chinkiang black vinegar
1 tsp (4 g) granulated sugar
kosher salt, to taste, about ¼ tsp
¼ cup (60 ml) water or reserved noodle water

Equipment (7)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large heavy skillet
Large pot (5 quart / 5 L) for noodles
Small dry skillet for toasting cumin
Spice grinder or mortar and pestle
Large mixing bowl
Colander
Instant-read thermometer

Steps

Before you start

Freeze the lamb for 20 minutes so it firms up and slices thinly and evenly.
Have everything sliced, measured and next to the stove before you heat the wok: stir-frying moves fast.
Open a window and turn on the exhaust fan; toasting chilies and cumin over high heat makes spicy fumes.
Lamb shoulder or leg works best; a little fat keeps the slices juicy.

1
Toast and grind cumin
- Place the cumin seeds in a small dry skillet over medium-low heat.
- Stir constantly for 2 minutes until fragrant and a shade darker.
- Cool for a minute, then grind coarsely in a spice grinder or mortar; some pieces should stay visible.
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Ready when: Seeds smell nutty and look slightly darker; do not let them smoke.
Tip: Burnt cumin turns bitter, so pull the pan off the heat at the first strong aroma.
2
Marinate the lamb
- In a large bowl combine the sliced lamb, 1 tbsp light soy sauce, Shaoxing wine, cornstarch, 1 tbsp oil and half of the ground cumin (about 1 tbsp).
- Mix with your hands for 1 minute until each slice is coated and slightly tacky.
- Let stand 20 minutes at room temperature.
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Ready when: Lamb looks evenly coated with no dry cornstarch patches.
Tip: Separate any slices that stick together so they sear rather than steam.
3
Mix the sauce
- In a small bowl stir together 2 tbsp light soy sauce, dark soy sauce, black vinegar, sugar and water until the sugar dissolves.
- Set it beside the stove along with all the sliced vegetables and chilies.
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Ready when: Sugar fully dissolved; sauce is uniformly dark.
4
Cook the noodles
- Bring 4 quarts (4 L) of water to a boil in the large pot.
- Cook the noodles per package directions, usually 2–3 minutes for fresh or 6–8 for dried, until just tender with a slight bite.
- Drain well, shake off the water, and toss with 1 tsp oil so they don't clump.
- Spread on a tray if you have time so steam escapes.
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Ready when: Noodles are chewy and springy, not soft; they will cook a bit more in the wok.
Tip: Slightly undercook them. Mushy noodles fall apart when tossed.
5
Sear the lamb
- Heat the wok over high heat until it just begins to smoke, about 2 minutes.
- Add 1½ tbsp of the stir-frying oil and swirl.
- Spread the lamb in a single layer and let it sear undisturbed for 45 seconds, then stir-fry for 1–2 minutes more.
- Transfer to a clean plate.
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Ready when: Lamb is browned at the edges and no longer pink; it reaches 145°F (63°C), and it will finish later.
Tip: Cook in two batches if your wok is smaller than 14 inches, or the lamb will steam and turn gray.
6
Fry the aromatics
- Return the wok to high heat and add the remaining 1½ tbsp oil.
- Add the dried chilies and chili flakes (if using) and stir for 10 seconds until they darken slightly.
- Add the onion and bell pepper and stir-fry 2 minutes until the onion edges are lightly charred but still crunchy.
- Add the garlic and white scallion pieces and stir 20 seconds.
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Ready when: Onion is translucent at the edges with charred spots; garlic is fragrant but not browned.
Tip: Keep everything moving. Chilies go from toasted to burnt in seconds.
7
Add noodles and sauce
- Add the noodles to the wok, then pour the sauce around the edge so it sizzles.
- Toss with tongs or chopsticks for 1½ minutes, lifting from the bottom, until the noodles are evenly brown and have absorbed most of the sauce.
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Ready when: Noodles are evenly colored and glossy with no puddle of liquid in the wok.
Tip: If noodles stick, splash in 1 tbsp water and keep tossing.
8
Finish and serve
- Return the lamb and its juices to the wok.
- Add the remaining ground cumin and the green scallion pieces.
- Toss 30 seconds, taste, and add salt if needed.
- Turn off the heat, fold in the cilantro, and serve immediately on warm plates.
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Ready when: Lamb is hot through (at least 145°F / 63°C) and everything smells strongly of cumin.
Tip: Add the second half of the cumin at the end for the freshest aroma.

Good to know

Tips

Slice lamb against the grain and thin; thick slices turn chewy in the fast cook.
Use a very hot wok and don't crowd it; searing, not steaming, gives the signature smoky char.
Coarsely ground freshly toasted cumin has far more aroma than pre-ground, which is why it is added in two stages.
Adjust the heat: remove chili seeds, or use fewer chilies, for a milder dish.

Make ahead

"Slice and marinate the lamb up to 8 hours ahead and refrigerate, covered. Toast and grind the cumin up to 3 days ahead. Slice all vegetables and mix the sauce up to 1 day ahead; refrigerate separately. Cook and stir-fry just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as noodles turn soft. Reheat in a hot skillet with 1–2 tbsp water for 2–3 minutes, stirring, until steaming hot (165°F / 74°C)."

Substitutions

boneless lamb shoulder or leg → beef flank or sirloin. Slice thinly against the grain; the flavor will be milder but the cumin still works.
Shaoxing wine → dry sherry. Use the same amount.
Chinkiang black vinegar → balsamic vinegar or rice vinegar. Balsamic is sweeter; rice vinegar is lighter and sharper.
fresh wheat noodles (lo mein style or thick Chinese wheat noodles) → dried udon or spaghetti. Cook until just al dente; spaghetti works in a pinch.