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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. |

Spicy Cumin Lamb Noodles

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5 from 1 review

  • Author: Sam | Ahead of Thyme
  • Total Time: 48 minutes
  • Yield: 2-3 servings


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.


  • 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 garlicminced
  • 1 tablespoon green onionschopped
  • 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


Marinate the Lamb:

  1. 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:

  1. 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.
  2. 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:

  1. 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. 
  2. Add the marinated lamb and red onions. Use a spatula to stir fry evenly for 3 minutes until the lamb turns brown. 
  3. 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. 
  4. Add bean sprouts at the end, and mix well. Serve hot.


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.

  • Prep Time: 10 minutes (+30 minutes to marinate)
  • Cook Time: 8 minutes
  • Category: Noodles
  • Method: Stir Fry
  • Cuisine: Chinese