Description

A flavorful and hearty Chinese Northwestern-style stir-fry featuring tender lamb shoulder slices, cumin spices, and thick wheat noodles. This dish combines aromatic cumin seeds and chili flakes with succulent lamb and fresh vegetables for a spicy, satisfying meal perfect for dinner.

Ingredients

Noodles

8 oz thick wheat noodles (or hand-pulled style)

Meat Marinade

1 lb lamb shoulder or leg, thinly sliced
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon salt

Vegetables & Aromatics

1 small onion, thinly sliced
1 green bell pepper, sliced
4 garlic cloves, minced
1 tablespoon ginger, finely chopped
2 scallions, chopped
Fresh cilantro for garnish (optional)

Spices & Oils

2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon whole cumin seeds
1/2 teaspoon chili flakes (or more to taste)

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Instructions

Prepare the Noodles: Cook the thick wheat noodles according to the package instructions until just al dente. Drain, then rinse under cold water to stop cooking and prevent sticking. Toss the noodles with a little oil and set aside.
Marinate the Lamb: In a bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, cornstarch, and salt. Mix well to coat the meat evenly and let it marinate for 10–15 minutes to enhance flavor and tenderness.
Cook the Lamb: Heat a large wok or skillet over high heat and add vegetable oil. When the oil is hot, add the marinated lamb in a single layer. Let it sear undisturbed for 1–2 minutes, then stir-fry for an additional 2–3 minutes until the lamb is browned and mostly cooked through. Remove the lamb from the pan and set aside.
Stir-Fry Vegetables and Spices: In the same pan, add a bit more oil if needed. Add the sliced onion and green bell pepper, stir-frying for 2–3 minutes until softened. Next, add minced garlic, chopped ginger, ground cumin, whole cumin seeds, and chili flakes. Stir continually for about 30 seconds until the spices become fragrant.
Combine Everything: Return the cooked lamb to the pan. Add the cooked noodles, tossing everything together over high heat for 1–2 minutes until the noodles are evenly coated in the sauce and heated through.
Garnish and Serve: Remove from heat and garnish with chopped scallions and fresh cilantro if desired. Serve immediately for best flavor and texture.

Notes

Beef can be used instead of lamb for a different protein option.
For a more authentic touch, use wide hand-pulled noodles traditional to the region.
Add Sichuan peppercorns to introduce a numbing heat characteristic of some Northwestern Chinese cuisine.
Adjust the amount of chili flakes based on your spice preference.