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Spicy cumin lamb noodles
- Yasmin Newman
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Serves 2 - 3
Easy
Prep: 10 mins
Cook: 10 mins
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The Shaanxi province is known for its fiery, spice-laden cuisine. This recipe uses store-bought noodles with ground, toasted spices for intense flavour
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Within the many Chinese enclaves in NYC is the food of Shaanxi, a province at the eastern end of the ancient Silk Road. Xi’an Famous Foods began selling specialities from the region at a stall in a Flushing mall and quickly expanded across New York as locals fell for the hand-pulled biang biang noodles rippled with chilli oil and moreish, heavy-handed spicy cumin lamb. While both dishes are commonly found in parts of China, the crowd-pleasing two-in-one combo was born in New York at XFF.
Try our recipe for spicy cumin lamb noodles, then try more spicy lamb noodles, dan dan (ish) noodles, or spicy peanut and szechuan pepper noodles and peanut butter noodles. Discover more ways with noodles.
Recipes extracted from EAT NYC by Yasmin Newman (£35, Smith Street Books). Photographs: Alan Benson.
Recipes are sent by the publisher and not retested by us.
Spicy cumin lamb noodles recipe
Ingredients
Nutrition
-
250g boneless lamb shoulder or leg
-
1 tsp cornflour
-
60ml vegetable oil
-
1 tbsp cumin seeds
-
2-3 small dried Chinese chillies
-
350g fresh wheat noodles
-
4 garlic cloves
crushed
-
1 tbsp finely grated ginger
-
3 spring onions
white parts thinly sliced, green parts cut into 3cm pieces
-
1 small onion
thinly sliced
STIR-FRY SAUCE
- 60ml soy sauce
- 1½ tbsp chinkiang (Chinese black vinegar) or rice vinegar
- 1 tbsp white sugar
Nutrition: per serving (3)
- kcal823
- fat32.7g
- saturates6.3g
- carbs91.4g
- sugars15.2g
- fibre11.5g
- protein35.2g
- salt3.7g
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Method
-
step 1
Partially freeze the lamb (to make slicing much easier), then thinly slice with a sharp knife. Toss in a large bowl with the cornflour and 2 tsp of the oil.
-
step 2
Toast the cumin seeds and chillies in a small dry frying pan over medium heat for 2 mins or until fragrant. Grind to a powder using a spice grinder or mortar and pestle.
-
step 3
Combine the stir-fry sauce ingredients in a bowl.
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step 4
Bring a large pan of water to the boil. Cook the noodles according to the pack instructions. Drain, then rinse under hot water.
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step 5
Heat 1 tbsp of the remaining oil in a wok or large deep frying pan over medium-high heat. Stir-fry the garlic, ginger and white parts of the spring onions for 30 seconds or until fragrant. Add the lamb and stir-fry for 4 mins or until browned.
-
step 6
Stir in the cumin and chilli, and cook for 30 seconds or until fragrant. Add the onion, green spring onion parts and remaining vegetable oil, and cook for 1 min or until starting to soften. Finally, add the noodles and stir-fry sauce, and toss to combine.
-
step 7
Remove from the heat, season with salt and pepper, and serve immediately.
Our best Chinese-style recipes.
Authors
Yasmin Newman
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