Spicy Cumin Lamb Noodles

Spice Mix*

• 1 1/2 tbsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp Sichuan peppercorns
• 1/8 tsp white pepper

Lamb & Stir Fry

• 250 g thinly sliced lamb leg or shoulder (little over 1/2 a pound)
• 1 tbsp rice wine or sake
• 1 tsp corn starch
• 1/2 tsp salt
• 4-5 garlic cloves, minced
• 1 heaping tbsp ginger, minced
• 2 scallions, sliced with whites and greens separated
• 1 green chili pepper, de-seeded and thinly sliced
• 2 red chili peppers, de-seeded and thinly sliced (or 1 tbsp chili flakes)
• 1/8 (100 g) green cabbage, roughly chopped
• 1/2 (80 g) red onion, sliced
• 2-4 tbsp chili oil, to taste

Sauce

• 1-1.5 tbsp soy sauce, to taste
• 1 tsp dark soy sauce, optional
• 1/2-1 tbsp black vinegar, to taste
• 1 tbsp rice wine
• 1 tsp sugar
• 1/4 tsp msg

For Serving

• 2 servings (400 g) of hand pulled noodles*
• cilantro, roughly chopped

1. 1

   Toast & Grind the Spices: In a pan over medium heat, toast the cumin seeds, coriander seeds, Sichuan peppercorns, and white pepper until fragrant. Transfer to a spice grinder or mortar and pestle and coarsely grind.

2. 2

   Marinate the Lamb: In a bowl, mix the lamb with rice wine, cornstarch, and salt. Set aside to marinate while preparing the other ingredients.

3. 3

   Prepare the Vegetables: Slice and chop all vegetables as needed. Set them aside.

4. 4

   Cook the Stir-Fry: Heat 2 tbsp of oil in a large pan or wok over medium heat. Add the garlic and ginger, stirring until fragrant. Increase the heat to high and add the marinated lamb. Cook until no longer pink. Add the prepared vegetables and ground spices. Stir-fry for 30 seconds. Drizzle in chili oil and cook for another minute. If the pan starts sticking, add a few tablespoons of water to deglaze. Remove from heat.

5. 5

   Cook the Noodles & Combine: Bring a pot of water to a boil and cook the noodles according to the package or until al dente. Drain the noodles and transfer them to the stir-fry pan. Add the sauce and sliced scallion greens, tossing everything until well-coated.

6. 6

   Serve: Top with fresh cilantro and drizzle with extra chili oil if desired. Enjoy!