Name: Cumin Lamb Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 400 g fresh wheat noodles (or 300 g dried), cooked and tossed with a little oil; 500 g ground lamb (shoulder), patted dry; 2 tbsp cumin seeds, toasted and lightly crushed; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tsp sugar; 2 tsp chili oil or to taste; 3 cloves garlic, finely minced; 1-inch piece ginger, finely minced; 3 tbsp neutral oil (grapeseed or canola); 4 scallions, thinly sliced (white and green separated); 2 tbsp toasted sesame oil; 2 tbsp cilantro or parsley, finely chopped; 1 small cucumber, julienned (optional); Salt and freshly ground black pepper to taste

Description

Aromatic cumin and warm lamb over tender wheat noodles creates a balanced, refined dish with layered flavors and comforting textures.

Ingredients

Scale

400 g fresh wheat noodles (or 300 g dried), cooked and tossed with a little oil
500 g ground lamb (shoulder), patted dry
2 tbsp cumin seeds, toasted and lightly crushed
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sugar
2 tsp chili oil or to taste
3 cloves garlic, finely minced
1-inch piece ginger, finely minced
3 tbsp neutral oil (grapeseed or canola)
4 scallions, thinly sliced (white and green separated)
2 tbsp toasted sesame oil
2 tbsp cilantro or parsley, finely chopped
1 small cucumber, julienned (optional)
Salt and freshly ground black pepper to taste

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Instructions

Toast cumin seeds in a dry skillet over medium heat until fragrant (about 1-2 minutes), then crush lightly.
Heat 2 tbsp neutral oil in a wide pan over medium-high heat, add ground lamb, and sear undisturbed for 2 minutes. Break up the lamb and cook until golden.
Push lamb aside, add remaining oil, white scallion parts, garlic, and ginger. Sauté until soft.
Deglaze the pan with Shaoxing wine, scraping browned bits. Add light and dark soy, sugar, and chili oil. Simmer for 1-2 minutes.
Add 3-4 tbsp reserved noodle cooking water to adjust the sauce’s consistency, season with salt and pepper.
Combine cooked noodles with the sauce, toss until evenly coated.
Transfer to bowls, garnish with reserved green scallions, cilantro, and cucumber. Drizzle with chili oil if desired.

Notes

Serve in shallow bowls with a side of pickled vegetables for contrast. For best texture, store noodles and lamb separately if making ahead.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 750mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg