How to Make Xi'an Cumin Lamb Noodles | Journey East

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

Slice the lamb shoulder into bite-sized pieces against the grain for tenderness.

Prepare a velveting mixture with tapioca starch, ground cumin, coriander, white pepper, and Xiao Qing wine; whisk together.

Coat the lamb pieces in the velveting mixture and set aside to marinate for 30 minutes.

Heat a wok over high heat and add about 1/4 cup of peanut oil.

Add the marinated lamb to the wok and stir-fry until the outside is caramelized and the inside is slightly rare; drain the lamb in a fine mesh strainer over a bowl to catch the oil.

Wipe out the wok and return it to high heat until dry; add half the oil from the bowl.

Add aromatics (onions) to the wok and stir-fry until soft and fragrant, about 2 minutes.

Add the vegetables and stir-fry for a couple more minutes until just softened but still crunchy.

Return the lamb to the wok along with approximately 2 tablespoons of light soy sauce and 1 tablespoon of Ching-Chong vinegar; adjust seasoning to taste.

Mix in the cooked noodles, ensuring they are infused with the flavors; add chili oil to taste if desired.

Serve the noodles in bowls, garnished with thinly sliced scallion greens, cilantro, and white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens