Cumin Lamb Noodles Recipe
There’s nothing quite like the irresistible aroma and bold flavors of Cumin Lamb Noodles. This Chinese-inspired dish brings together chewy noodles, tender slices of lamb, and a symphony of earthy, spicy seasonings into one incredibly satisfying bowl. Whether you’re preparing an adventurous weeknight dinner or looking to impress friends with something unique, these noodles promise a punchy balance of textures and flavors you’ll want to return to again and again.
Ingredients You’ll Need
This Cumin Lamb Noodles recipe is surprisingly straightforward, and each ingredient plays a vital role in building flavor, aroma, and color. Don’t skip the essentials—let every item shine for maximum deliciousness!
- Wheat noodles (12 ounces): Choose fresh or dried wide noodles—their hearty texture captures every drop of sauce.
- Lamb shoulder or leg (1 pound, thinly sliced): Lamb’s rich, meaty flavor is the heart of this dish; thin slices ensure tenderness.
- Soy sauce (2 tablespoons): Deepens the umami and saltiness of the lamb marinade.
- Shaoxing wine or dry sherry (1 tablespoon): Adds subtle depth and a gentle complexity to the lamb.
- Cornstarch (1 teaspoon): Helps seal in the juices for gorgeously tender meat.
- Salt (1/2 teaspoon): Season the marinade and enhance all the dish’s flavors.
- Vegetable oil (2 tablespoons): Neutral and perfect for high-heat stir-frying.
- Cumin seeds (1 tablespoon, lightly crushed): The star spice—brings nutty warmth and a signature aroma.
- Ground cumin (1 teaspoon): Reinforces the earthy backbone of the dish.
- Crushed red pepper flakes (1/2 teaspoon): Adds a gentle heat that you can always kick up a notch.
- Garlic (3 cloves, minced): For a punchy, savory layer beneath the spices.
- Fresh ginger (1 tablespoon, minced): Lifts the whole dish with bright, peppery freshness.
- Red onion (1 small, thinly sliced): Adds crunch, sweetness, and vibrant color.
- Red bell pepper (1, thinly sliced): Balances out any heat with subtle sweetness and a gorgeous pop of color.
- Green onions (2, chopped): A fresh, bright finishing touch—don’t forget these!
- Chili oil (2 tablespoons or to taste): Brings unmistakable warmth and beautiful red color; adjust to taste.
- Light soy sauce (1 tablespoon): Gives another hit of salt and rounds out the stir-fry sauce.
- Dark soy sauce (1 teaspoon): For deep mahogany color and a hint of sweetness.
- Rice vinegar (1 teaspoon): Adds just enough acidity to balance the entire dish.
- Fresh cilantro leaves (for garnish): A cool, herby counterpoint to the spices—scatter generously before serving!
How to Make Cumin Lamb Noodles
Step 1: Prepare the Noodles
Bring a large pot of water to a boil and cook your wheat noodles according to the package instructions until they’re perfectly al dente. Drain them well, toss them with a splash of oil to prevent sticking, and set aside—these chewy noodles are the canvas for all those glorious flavors about to come together.
Step 2: Marinate the Lamb
In a bowl, combine the thinly sliced lamb with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon cornstarch, and 1/2 teaspoon salt. Massage gently to coat every strip, then let the lamb marinate for at least 15 minutes—this quick step builds depth and ensures your lamb stays juicy and tender in the stir-fry.
Step 3: Toast the Cumin and Aromatics
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Once shimmering, toss in the lightly crushed cumin seeds and let them sizzle for about 30 seconds until you catch that unmistakably warm, nutty fragrance—this is where Cumin Lamb Noodles get their soul! Add the minced garlic, ginger, and ground cumin, stirring for another 30 seconds until everything is deeply aromatic.
Step 4: Sear the Lamb
Add your marinated lamb to the hot wok in a single layer. Stir-fry swiftly, letting it brown and sear while remaining melt-in-the-mouth tender, around 3 to 4 minutes. Don’t overcook! You want just a hint of pinkness inside for maximum juiciness.
Step 5: Add Vegetables
Toss in the thinly sliced red onion and red bell pepper. Continue to stir-fry for an additional 2 minutes; they should start to soften while keeping a little crunch for color and bite. Your kitchen will already smell amazing by this point!
Step 6: Add the Noodles and Sauce
Return the cooked noodles to your wok. Pour in the chili oil (start with 2 tablespoons and adjust to taste), light soy sauce, dark soy sauce, rice vinegar, and scatter in the crushed red pepper flakes. Use tongs or two spatulas to toss vigorously until the noodles, lamb, and vegetables are all gloriously coated and heated through.
Step 7: Finish and Garnish
Remove your wok from the heat. Shower the noodles with chopped green onions and a handful of fresh cilantro leaves. The contrast of color and flavor makes Cumin Lamb Noodles as visually stunning as they are delicious. Serve piping hot, and savor every spicy, fragrant bite!
How to Serve Cumin Lamb Noodles
Garnishes
Elevate your Cumin Lamb Noodles with a generous sprinkle of freshly chopped green onions and plenty of leafy cilantro. For those who adore even more heat, a final drizzle of extra chili oil or a pinch of red pepper flakes takes things to next-level spicy. If you like a nutty crunch, toss in a spoonful of toasted sesame seeds.
Side Dishes
Pair your noodles with crisp, lightly seasoned sides to balance the boldness. A simple cucumber salad tossed in rice vinegar, or wok-tossed bok choy with garlic, makes a refreshing complement. Don’t forget pickled vegetables, which cut through the richness and refresh your palate between bites.
Creative Ways to Present
Make your Cumin Lamb Noodles dinner-party ready by serving them in generously sized bowls with chopsticks and deep ceramic spoons. For a modern touch, serve in smaller tapas-style bowls for sharing or even as a filling for steamed gua bao buns with a little slaw on top. It’s a conversation starter however you plate it!
Make Ahead and Storage
Storing Leftovers
Place leftover Cumin Lamb Noodles in an airtight container as soon as they’ve cooled to room temperature. They’ll stay fresh and flavorful in the fridge for up to three days, making them a fantastic option for quick lunches or next-day dinners.
Freezing
While the noodles and vegetables tend to soften after freezing, you can freeze the lamb and sauce mixture separately for up to one month. Simply thaw in the refrigerator before reheating and toss with freshly cooked noodles for a just-made meal.
Reheating
Gently reheat Cumin Lamb Noodles in a hot skillet or wok over medium-high heat, adding a splash of water or extra soy sauce to loosen things up. Microwave reheating works in a pinch, but stir-frying keeps the noodles from getting soggy and reignites that freshly cooked texture.
FAQs
Can I use beef instead of lamb for these noodles?
Absolutely! If lamb isn’t your favorite or is unavailable, thinly sliced beef (like flank or sirloin) adapts perfectly. Just be sure to slice beef thin against the grain for the most tender results.
What type Main Course
Wide wheat noodles, whether fresh or dried, are classic—they soak up the sauce and deliver that ideal chewy texture. If you can’t find them, try udon or even broad rice noodles for a slightly different but still delicious result.
Is there a vegetarian version of this recipe?
Of course! Swap the lamb for firm tofu or a mix of hearty mushrooms like shiitake and king oyster. The cumin and aromatics will make sure you don’t miss out on any bold flavor.
How do I make my Cumin Lamb Noodles spicier?
For extra heat, simply add more chili oil and extra crushed red pepper flakes to the sauce. You can also serve with chili crisp on the side so everyone can adjust to their preferred spice level.
Can I prep this dish ahead for entertaining?
Definitely! Marinate the lamb and prep all the veggies up to a day ahead. When you’re ready to serve, cook the noodles and stir-fry everything fresh—it’s a fantastic, fast option for guests.
Final Thoughts
If you’re craving something bold, comforting, and downright satisfying, Cumin Lamb Noodles are a must-try. The flavors are unforgettable, and the process is as rewarding as the result. Gather your ingredients and give it a go—your tastebuds will thank you!
Print
Cumin Lamb Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the bold flavors of cumin-spiced lamb stir-fried with noodles in this Chinese-inspired dish. Perfect for a satisfying meal that’s packed with aromatic spices and savory goodness.
Ingredients
Noodles:
- 12 ounces fresh wheat noodles or dried wide noodles
Lamb:
- 1 pound lamb shoulder or leg, thinly sliced
Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds, lightly crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tablespoons chili oil, or to taste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- Fresh cilantro leaves for garnish
Instructions
- Cook the Noodles: Prepare noodles according to package instructions until al dente. Drain and set aside.
- Marinate the Lamb: Toss lamb slices with soy sauce, Shaoxing wine, cornstarch, and salt. Let marinate for 15 minutes.
- Stir-Fry: Heat oil in a wok or skillet. Add cumin seeds, garlic, ginger, and ground cumin. Stir in marinated lamb and cook until browned. Add onion, bell pepper, and cooked noodles. Toss with chili oil, soy sauces, rice vinegar, and red pepper flakes. Stir-fry until heated through.
- Garnish and Serve: Remove from heat, garnish with green onions and cilantro. Serve hot.
Notes
- If you prefer spicier noodles, increase the chili oil and red pepper flakes.
- Thinly slicing the lamb against the grain helps keep it tender.
- You can substitute beef if lamb is unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
