Ingredients
Scale
- 8 oz (225g) flat wheat noodles (lo mein or spaghetti)
- 6 oz (170g) lamb shoulder, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp toasted cumin seeds, lightly crushed
- 1 tsp Sichuan peppercorns, ground
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp chili oil (adjust to taste)
- 1 tbsp sesame oil
- Salt to taste
- 2 scallions, sliced
- Cilantro leaves, for garnish
- Sesame seeds, for garnish
Instructions
- Cook noodles according to package instructions; drain and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add lamb and sear until browned (3–4 minutes). Remove and set aside.
- Add cumin seeds and Sichuan pepper to the hot skillet; toast for 30–45 seconds until fragrant.
- Add garlic and ginger; stir 15 seconds.
- Return lamb to skillet. Add soy sauces, Shaoxing wine, and chili oil. Toss to coat. Cook 1 minute.
- Add cooked noodles and toss vigorously until evenly coated and hot (1–2 minutes).
- Stir in remaining sesame oil. taste and adjust salt if needed.
- Serve immediately, topped with scallions, cilantro, and sesame seeds.
Notes
- For extra heat, add a squeeze of lime and extra chili oil.
- Toast cumin and Sichuan pepper in a dry pan first if seeds are whole — enhances flavor.
- Substitute beef or chicken for lamb if preferred, adjusting cook time slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Contains gluten (wheat noodles); contains no major allergens except soy & gluten
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
