Sichuan Lamb Noodles
on Oct 29, 2019, Updated Jul 27, 2022
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These Sichuan Lamb Noodles are a take on a traditional cumin lamb dish that is popular in China. Itโs not too spicy, and it doesnโt have as much zing from a vinegar standpoint but it packs a punch of flavor through the spicy notes of cumin seeds, coriander and Sichuan peppercorns. You can eat this just as in with the lamb, or you can amp it up by adding your favorite noodles.
Ingredients
- Cumin seeds
- Coriander seeds
- Sichuan peppercorns
- Noodles
- Vegetable or canola oil
- Garlic
- Ginger
- American Lamb Shoulder
- Green onions
- Red onions
- Cabbage
- Shaoxing rice wine
- Sesame oil
- White pepper
- Sugar
- Soy sauce
- Cilantro and mint
Steps To Make This Recipe
Step 1
Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.
Step 2
In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.
Step 3
Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.
Step 4
Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.
Step 5
Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
https://youtu.be/5nCwS7LnWgc
Sichuan Lamb Noodles
Ingredients
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon Sichuan peppercorns
- 1 package of noodles of your choice, (about 6-8oz)
- 1 tablespoon vegetable or canola oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 pound American Lamb Shoulder, thinly sliced
- 1 cup green onions, roughly chopped
- 1 cup red onions, thinly sliced
- 1 cup cabbage, thinly sliced
- 1 teaspoon shaoxing rice wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white sugar
- 2 tablespoon soy sauce
- add in a bundle of cilantro and mint
Instructions
- Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.
- In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.
- Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.
- Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.
- Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Since we are in fall-time, another easy and cozy way to make these noodles are in a slow cooker. I suggest adding in the noodles at the last minute with a tad of water to cook them through and to not get dried up. To do this method, do a light sear with your sliced lamb first and then add in all your ingredients besides the noodles in the slow cooker, add about 1 cup of water or broth, place in the slow cooker for 4-6 hours. Add in cooked noodles when you’re ready to eat, and enjoy!
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