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Cumin Lamb Noodles

cumin lamb noodles Serving
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Authentic Northwestern Chinese cumin lamb noodles featuring hand-pulled noodles, fragrant toasted spices, tender lamb, and sweet shrimp in a savory sauce.

 

Ingredients

Scale
  • Hand-Pulled Noodles:
  • 1 1/2 cups bread flour
  • 1/4 teaspoon salt
  • 1/2 cup water
  • Lamb Marinade:
  • 8 ounces lamb steaks or medallions, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 tablespoon chicken or vegetable broth
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • Shrimp Marinade:
  • 8 ounces raw shrimp, peeled and deveined
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • Toasted Spice Mix:
  • 1 1/2 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon white peppercorns
  • Sauce and Stir-Fry:
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger, grated
  • 2 scallions, chopped
  • 8 garlic cloves, minced
  • 1 long mild pepper, thinly sliced
  • 2 tablespoons broth
  • 3 tablespoons chili oil
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon salt
  • 1 small red onion, thinly sliced
  • 1/2 cup diced celery
  • 4 baby bok choy, chopped

Instructions

  1. Mix flour, salt, and water to form dough. Knead until smooth, then rest for 1 hour covered with a damp cloth.
  2. Prepare lamb marinade by mixing all ingredients in a bowl. Do the same for the shrimp marinade in a separate bowl. Let both marinate for 15-30 minutes.
  3. Toast cumin seeds, coriander seeds, and white peppercorns in a dry pan until fragrant. Grind in a spice grinder or with mortar and pestle.
  4. Stretch the rested dough into long strips, then tear into hand-pulled noodles. Set aside, lightly dusted with flour.
  5. Heat wok over high heat, add 1 tablespoon oil and stir-fry lamb until just cooked. Remove and set aside. Repeat with shrimp.
  6. In the same wok, add remaining oil and stir-fry ginger, scallions, and garlic until fragrant. Add mild pepper, red onion, and celery, cooking for 2 minutes.
  7. Sprinkle in two-thirds of the spice mix, then return lamb and shrimp to the wok. Add broth, chili oil, sugar, rice vinegar, and soy sauce.
  8. Boil water in a large pot, cook noodles and bok choy for 2-3 minutes until tender. Drain well.
  9. Add noodles and bok choy to the wok, tossing everything together. Sprinkle with remaining spice mix.
  10. Serve immediately in warm bowls, garnished with additional scallions if desired.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Cumin lamb noodles, hand-pulled noodles, Chinese noodles, spicy lamb noodles, Northwestern Chinese cuisine

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