Better than takeout, these Spicy Cumin Lamb Noodles are bold, savory, and packed with heat. Tender marinated lamb is stir-fried with chewy noodles, fragrant cumin, and layers of garlic, green onion, and red onion for deep flavor in every bite. Finished with crisp bean sprouts and a splash of sesame oil, this fiery noodle dish is quick, satisfying, and deeply comforting.
Spicy cumin lamb noodles (or biang biang noodles) is a Chinese stir-fry noodle dish originating in the central northern city of Xi'an, in the Shaanxi province of China. It is traditionally made with homemade hand-pulled noodles and delicious stir-fried spicy cumin lamb.
Our version of this recipe brings restaurant-style stir-fry home with simple pantry ingredients. The best part? It comes together in just 15 minutes, making it an ideal choice for easy weeknight dinners or fast weekend meals that don’t compromise on flavor.
Why You’ll Love These Spicy Cumin Lamb Noodles
- Full of bold flavor. A mix of cumin, garlic, sesame oil, and soy sauce delivers a mouthwatering combination of savory, spicy, and aromatic notes that infuse every strand of noodle and piece of lamb.
- Quick weeknight meal. This dish is ready in just 15 minutes, including the stir-fry and assembly. It’s perfect for nights when you need something satisfying and flavorful without spending hours in the kitchen.
- Better than takeout. Skip the delivery wait and make this at home with fresh ingredients and no mystery oils or additives. The flavor is bold and complex, just like your favorite takeout version — only better.
- A delicious lamb recipe. Lamb shoulder becomes tender, juicy, and delicious with a quick marinade and flash stir-fry. It’s a great way to change up your protein rotation and introduce bold flavors to the dinner table.
Ingredient Notes
To make these Spicy Cumin Lamb Noodles, you will need the following ingredients (full measurements in recipe card below):
- lamb shoulder - thinly sliced against the grain into ¼ inch stir-fry strips. You can also substitute with other meats such as beef sirloin or chicken thigh.
- marinade - a simple lamb marinade made with Chinese cooking wine (Shaoxing wine), cumin powder, cayenne pepper powder, and cornstarch. Substitute the cooking wine with dry sherry or omit if needed. For the cayenne pepper powder, feel free to use chili flakes instead or omit for less spice.
- dry wheat noodles - I used dry flat noodles, but you can use fresh or dry ones. Try fresh homemade hand-pulled noodles, ramen noodles, lo mein, or udon.
- vegetable oil - for stir-frying.
- garlic - minced for aromatic flavor. Substitute with garlic paste, if desired.
- green onions - for brightness and crunch. Substitute with chives or scallions, if desired.
- cumin seeds - optional for extra flavour and texture.
- red onion – for sweetness and texture. Substitute with yellow onion or shallots, if desired.
- soy sauce – adds saltiness and umami. For a gluren-free option, try tamari instead.
- sesame oil – nutty finish that rounds out the dish. Use toasted for the most flavor.
- sugar – balances the spice and soy. Substitute: with honey or maple syrup if you'd like.
- bean sprouts - adds crispness and freshness to the noodles. You could also use shredded cabbage or julienned carrots for the same effect.
You will also need measuring cups and spoons, mixing bowl, wok or large skillet, tongs or spatula, a pot for boiling noodles, and a colander.
How to Make the Best Spicy Cumin Lamb Noodles
First, marinate the lamb.
Cut the lamb shoulder into ¼-inch thick stir fry strips and place into a medium mixing bowl. Add in cooking wine, garlic, cumin powder, cayenne pepper, and cornstarch. Stir well to combine well. Cover the bowl with cling wrap and refrigerate for at least 30 minutes. (You could skip marinating, but the flavor will not be as intense).
Next, cook the noodles.
- Cook. In a large cooking pot, bring 3 cups of water over medium-high heat. Add the dry noodles and cook until al dente, about 2 minutes (or check package instructions), Stir occasionally with chopsticks or a spatula so that the noodles don’t stick together.
- Drain. Drain the noodles in a colander and transfer into a bowl. Let it sit at room temperature until ready to be stir-fried. If you need to leave the noodles out for a while, coat the cooked noodles with an extra spoonful of oil to prevent them from drying out.
Lastly, stir fry everything together.
- Saute aromatics. Heat vegetable oil in large skillet (or wok) over medium-high heat for 2-3 minutes until the oil starts to sizzle and shimmer. Add garlic, green onions, and cumin seeds (if using) and fry for 1-2 minutes until garlic becomes fragrant.
- Add lamb. Add the marinated lamb and red onion. Use a spatula to stir fry evenly for 3 minutes until the lamb turns brown.
- Add noodles and sauce. Add in the cooked noodles and stir well to combine. Stir in the soy sauce, sesame oil, and sugar. Continue to cook the noodles and lamb for another 2 minutes, continuously stirring. Sprinkle extra cayenne pepper powder on top, if desired.
- Add bean sprouts. Add bean sprouts at the end, and mix well. Remove from heat and serve hot.
Recipe Variations
- Make it vegetarian. Swap lamb for tofu or tempeh and adjust the cooking time to achieve a crisp edge. Keep the seasonings the same for all the flavor.
- Use different noodles. Try hand-pulled noodles, wide rice noodles, or fresh Chinese noodles to change the texture while keeping the seasoning consistent.
- Add vegetables. Toss in sliced bell peppers, mushrooms, or bok choy during the stir-fry for extra nutrition and color.
- Serve with chili oil. Drizzle chili crisp or homemade chili oil on top for added heat and richness that enhances every bite.
- Serve the marinated lamb differently. The spicy cumin lamb is so delicious on it's own and can be served over steamed rice or fried rice instead of noodles.
How to Serve
Serve these Spicy Cumin Lamb Noodles hot and freshly tossed. They pair well with:
- Chinese Garlic Cucumber Salad
- Pork Dumplings
- Spring Vegetable Stir Fry
- Hot and Sour Soup
- Chinese Scallion Pancakes
- Steamed Rice
For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Slice lamb thinly. Use a sharp knife and slice against the grain for tender pieces that cook quickly. Partially freezing the meat makes slicing easier.
- Marinate briefly. We recommend marinating the lamb for 30 minutes, but even 10–15 minutes with the wine, cornstarch, and spices helps tenderize the lamb and infuse flavor.
- Use high heat. Stir-fry over high heat to quickly sear the lamb and vegetables without steaming. A hot wok is essential for authentic texture.
- Don’t overcook the noodles. Cook just until al dente since they’ll continue to cook slightly when tossed with the lamb and sauce.
- Add sprouts last. Stir in bean sprouts at the end to retain their crunch and freshness. Overcooking can cause them to wilt.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat
Reheat in a wok or nonstick skillet over medium heat for 2–3 minutes with a small splash of water to loosen the sauce. Stir frequently to prevent sticking. You can also microwave in 30-second bursts until heated through.
How to Freeze
Freezing is not recommended for this dish. The noodles tend to become mushy and the stir-fried texture is lost upon thawing. It’s best enjoyed fresh or refrigerated.
FAQ
It can be! You control the heat by adjusting the cayenne pepper. For extra heat, drizzle with chili oil or add sliced fresh chilies. For milder flavor, reduce the spice or skip it altogether.
Dry wheat noodles, hand-pulled, or lo mein-style noodles are ideal. They soak up the sauce and hold their texture. Avoid rice noodles for this particular recipe, as they may not hold up well during stir-frying.
Spicy cumin lamb noodles are best served fresh. You should always prepare the noodles fresh because once they start going cold, they will stick together and get stiff. However, you can make the lamb stir fry a day or 2 in advance.
Lamb shoulder is ideal because it's well-marbled and flavorful. You can also use leg of lamb or lamb loin — just make sure to slice thinly against the grain for tenderness.
More Noodle Recipes
- 25 Best Noodle Recipes
- Beef Noodle Stir Fry
- Spicy Dan Dan Noodes
- Shanghai Style Fried Noodles
- Sesame Noodles
- Chicken Pad Thai
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Recipe
Spicy Cumin Lamb Noodles
- Total Time: 48 minutes
- Yield: 2-3 servings
Description
Better than takeout, these Spicy Cumin Lamb Noodles are bold, savory, and packed with heat. Tender marinated lamb is stir-fried with chewy noodles, fragrant cumin, and layers of garlic, green onion, and red onion for deep flavor in every bite. Finished with crisp bean sprouts and a splash of sesame oil, this fiery noodle dish is quick, satisfying, and deeply comforting.
Ingredients
- ½ pound lamb shoulder, sliced into ¼-inch thick pieces
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 tablespoon cumin powder
- 1 teaspoon cayenne pepper powder
- 1 teaspoon cornstarch
- ½ pound dry wheat noodles
- 2 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, chopped
- 1 tablespoons cumin seeds (optional)
- ¼ cup red onion, sliced (about ¼ red onion)
- 1 ½ tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ⅓ cup bean sprouts
Instructions
Marinate the lamb:
- Cut the lamb shoulder into ¼-inch thick stir fry strips. Place into a medium mixing bowl and add in cooking wine, cumin powder, cayenne pepper, and cornstarch. Stir well to combine well. Cover the bowl with cling wrap and refrigerate for at least 30 minutes. (You could skip marinating, but the flavor will not be as intense).
Cook the noodles:
- In a large cooking pot, bring 3 cups of water over medium-high heat. Add the dry noodles and cook until al dente, about 2 minutes (or check package instructions). Stir occasionally with chopsticks or a spatula so that the noodles don’t stick together.
- Drain the noodles in a colander and transfer into a bowl. Let it sit at room temperature until ready to be stir-fried. If you need to leave the noodles out for a while, coat the cooked noodles with an extra spoonful of oil to prevent them from drying out.
Stir fry:
- Heat vegetable oil in large skillet (or wok) over medium-high heat for 2-3 minutes until the oil starts to sizzle and shimmer. Add garlic, green onions, and cumin seeds (if using) and fry for 1-2 minutes until garlic becomes fragrant.
- Add the marinated lamb and red onion. Use a spatula to stir fry evenly for 3 minutes until the lamb turns brown.
- Add in the cooked noodles and stir well to combine. Stir in the soy sauce, sesame oil, and sugar. Continue to cook the noodles and lamb for another 2 minutes, continuously stirring. Sprinkle extra cayenne pepper powder on top, if desired.
- Add bean sprouts at the end, and mix well. Remove from heat and serve hot.
Notes
Make these noodles milder: These noodles, as titled, are spicy. To make them milder (or less spicy), just add less cayenne pepper powder in the lamb marinade.
How to store: Store leftovers in an airtight container in the fridge for up to 3 days.
How to reheat: Reheat in a wok or nonstick skillet over medium heat for 2–3 minutes with a small splash of water to loosen the sauce. Stir frequently to prevent sticking. You can also microwave in 30-second bursts until heated through.
- Prep Time: 10 minutes
- Marinate Time: 30 minutes
- Cook Time: 8 minutes
- Category: Noodles
- Method: Stir Fry
- Cuisine: Chinese
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Marcy youker says
love lamb, and cumin, can't wait to try it, it sounds very good, thanks for sharing.
Sam | Ahead of Thyme says
Thank you, it's SO delicious. Let me know if you make it.