Better than takeout, stir-fried spicy cumin lamb noodles are so flavourful and brings on the heat. Marinated spicy cumin lamb is stir-fried with noodles, classic Asian seasonings, and topped with crispy bean sprouts and green onions. The best part? This is all done in about 15 minutes. It is the easiest weeknight dinner.
What are Spicy Cumin Lamb Noodles?
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.
What is in Spicy Cumin Lamb Noodles?
- lamb shoulder - sliced into 1/4 inch stir-fry strips.
- lamb marinade - Chinese cooking wine (Shaoxing wine), cumin powder, cayenne pepper powder, and cornstarch
- dry wheat noodles - I used dry flat noodles, but you can use fresh or dry ones.
- vegetable oil - for the stir-fry.
- garlic
- green onions
- cumin seeds - optional for extra flavour and texture.
- red onions
- soy sauce
- sesame oil
- sugar
- bean sprouts - adds crispness and freshness to the noodles.
You will also need measuring cups and spoons, mixing bowl, a cooking pot, colander, and a skillet (or wok).
How to Make the Best Spicy Cumin Lamb Noodles
First, you will need to marinate the lamb for 30 minutes. Cut the lamb shoulder into 1/4-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.
Then, cook the noodles in a pot of boiling water over medium high heat. Add noodles and cook for 2 minutes. 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. Set aside.
Now, let's stir fry the lamb. 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 (optional) and fry for 1-2 minutes until garlic becomes fragrant. Add the marinated lamb and red onions. Use a spatula to stir fry evenly for 3 minutes until the lamb turns brown.
Next, add in cooked noodles and stir well to combine. Stir in the soy sauce, sesame oil, and sugar. Cook the noodles and lamb for another 2 minutes, continuously stirring. Sprinkle extra cayenne pepper on top, if desired for extra spiciness. Add bean sprouts at the end. Mix well with a spatula and serve hot. I like to serve these noodles alongside a fresh Chinese garlic cucumber salad.
FAQ and Tips for Making Lamb Noodles
- Can you prepare these noodles in advance? 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.
- Can I make these noodles milder? These noodles, as titled, are spicy. To make them milder, just add less cayenne pepper powder in the lamb marinade.
- How do you store lamb noodles? You store these noodles in an airtight container for up to 3 days in the refrigerator.
- Can you use the spicy cumin lamb stir fry in other recipes? Absolutely, the spicy cumin lamb is so delicious on it's own and can be served over steamed rice or fried rice instead of noodles.
Video of Our Travels in Xi'an, China
We traveled to Xi'an, China and tried some iconic hand-pulled noodles.
More Noodle Recipes
- Spicy Dan Dan Noodes
- Shanghai Style Fried Noodles
- 10-Minute Chicken Pad Thai
- Easy 15-Minute Lo Mein
- Thai Red Curry Noodle Soup
- Healthy Miso Ramen with Chicken
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Spicy Cumin Lamb Noodles
- Prep Time: 10 minutes (+30 minutes to marinate)
- Cook Time: 8 minutes
- Total Time: 48 minutes
- Yield: 2-3 servings 1x
Description
Better than takeout, flavourful stir-fried spicy cumin lamb noodles is packed with marinated lamb, noodles, and crisp bean sprouts. Make it in 15 minutes.
Ingredients
- 1/2 lb. lamb shoulder, sliced into 1/4-inch thick pieces
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 tablespoon cumin powder
- 1 teaspoon cayenne pepper powder
- 1 teaspoon cornstarch
- 1/2 lb. dry wheat noodles
- 2 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, chopped
- 1 tablespoons cumin seeds (optional)
- 1/4 cup red onion, sliced (about 1/4 red onion)
- 1 + 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/3 cup bean sprouts
Instructions
Marinate the Lamb:
- Cut the lamb shoulder into 1/4-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.
Cook the Noodles:
- Bring 3 cups of water to a boil in a cooking pot over medium high heat. Add dry noodles and cook for 2 minutes. 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 the Lamb and Noodles:
- 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 (optional, to enhance the flavour) and fry for 1-2 minutes until garlic becomes fragrant.
- Add the marinated lamb and red onions. Use a spatula to stir fry evenly for 3 minutes until the lamb turns brown.
- Add in cooked noodles and stir well to combine. Stir in the soy sauce, sesame oil, and sugar. 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. Serve hot.
Notes
Equipment used: measuring cups and spoons, mixing bowl, cooking pot, colander and skillet (or wok).
How to prepare lamb noodles in advance: 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.
How to make these noodles milder (less spicy): These noodles, as titled, are spicy. To make them milder, just add less cayenne pepper powder in the lamb marinade.
How to store lamb noodles: You store these noodles in an airtight container for up to 3 days in the refrigerator.
- Category: Noodles
- Method: Stir Fry
- Cuisine: Chinese
Keywords: spicy cumin lamb noodles, spicy cumin lamb, lamb noodles stir fry, stir fried lamb noodles, spicy noodles, spicy lamb noodles, chinese lamb noodles
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.