Cumin Lamb Noodles

Restaurant-style cumin lamb noodles made with handcrafted noodles and tender lamb chops that add a bold flavor to the addictive chili oil sauce.

INGREDIENTS

Noodles

1 batch of homemade shredded noodles (or large wheat noodles)

Spice mixture *

2 tablespoons of whole cumin seeds

2 teaspoons of Sichuan pepper

1 teaspoon whole coriander seeds

Meat and marinades

1 lb (450 g) lamb, thinly sliced opposite the grain (cut into marble like loin or shoulder)

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon salt

1 teaspoon groundnut oil (or vegetable oil)

2 teaspoons cornstarch

sauce

1/2 cup of homemade chili oil

3 tablespoons of chinkiang vinegar

1/4 cup Shaoxing wine (or dry sherry)

4 teaspoons soy

4 teaspoons black soy

Jump up

1 tablespoon groundnut oil (or vegetable oil)

8 garlic cloves, chopped

2 inches (5 cm) ginger, chopped

1 purple onion , thinly sliced

1 green chili, sliced

1/2 bunch chopped cilantro (to make 1 cup loosely packed chopped cilantro)

INSTRUCTIONS

1.If you create the noodles yourself, confirm the batter is completed before you begin stir-frying the lamb. Boil a pot of water in order that the noodles are able to simmer as soon because the lamb is cooked.

Preparation

2.Add the cumin, Sichuan peppercorn and coriander to a dry skillet and warmth over medium-low. Stir and stir frequently. Bake until the spices are fragrant and start to interrupt , about 5 minutes. Remove the spices from the warmth and grind until they become powdery you'll use a mortar and pestle, a spice grinder, a coffee mill or crush the spices using rock bottom of an important saucepan.

3.Combine lamb, Shaoxing wine, salt, oil, and a couple of teaspoons of ground spices and stir. Add the cornstarch and stir by hand until the lamb is totally coated. Let it steep for quarter-hour .

Cook the lamb sauce

4.Add the oil to an outsized skillet and warmth it over high heat until the oil begins to smoke. Add the marinated lamb and spread in one layer. Separate each slice slightly overlapping them with tongs or chopsticks. Add the garlic and ginger on top. Let the roast lamb for 30 seconds to at least one minute until rock bottom is golden.

5.Once the lamb has browned on one side, stirring occasionally until the lamb is nearly brown on each side and therefore the aroma begins to show golden. It's okay if the sheep's insides are still pink.

6.Add the shallots and green peppers. fry for 10 to twenty seconds.

7.Add the spice mixture and stir to coat with seasonings.

8.Pour within the sauce and scrape rock bottom of the pan to get rid of caramelization. Sauté for an additional 30 seconds.

9.Turn off the warmth and add coriander leaves, mix well. Transfer everything to an outsized plate therefore the lambs stop cooking.

Boil the noodles

10.If you're using hand tapered noodles - Take the dough you've got prepared, stretch each section and increase boiling water. Cook for 1 to 2 minutes.

11.If using packaged noodles, cook consistent with directions.

12.Transfer the cooked noodles to 4 bowls.

Serve

13.Add lamb chops and sauce over the noodles. you'll add chili oil, chinkiang vinegar and soy to taste. Enjoy