Cumin Lamb Noodles 孜然羊肉拉面

quick to make. make with prepare-ahead side (e.g. 拍黄瓜) or very low attention side

serves 4

ingredients

4 servings hand pulled noodles (cook only enough for you to eat in one sitting) 1 tbsp peanut oil 8 cloves garlic coarse minced 3 inch ginger coarse minced 1 onion thinly sliced 1 bunch loosely chopped fresh cilantro

2tbsp + 1tsp cumin

meat and marinade

1 lb lamb sliced against the grain (use well marbled cut like loin or shoulder, not steak or leg) 1 tbsp shaoxing wine 1 tsp peanut oil 1 tsp salt 2 tsp cornstarch 2 tsp cumin

sauce

1/2 cup my chili oil 3 tbsp 镇江 vinegar 1/4 cup shaoxing wine 4 tsp light soy sauce 4 tsp dark soy sauce

Steps

  1. make spice mix by dry roasting spices on low heat until fragrant, then mortar and pestle or grind
  2. slice and marinate meat (at least 15 minutes)
  3. boil water for noodles
  4. make sauce
  5. heat pan with peanut oil until just smoking (400+ F)
  6. once water is boiling, add sufficient noodles for first serving
  7. once pan is heated, add sliced lamb as a layer on the bottom and then spread aromatics on top. let lamb sear with aromatics on top for ~60s until browned and then stir. cook until mostly browned (some pink is okay)
  8. add onion stir fry briefly (30-60s)
  9. add spice mix and toss
  10. pour in sauce to deglaze pan then stir fry for ~30s
  11. turn heat off. if using cilantro, add now in batches stirring between
  12. serve immediately with fresh hand pulled noodles