Spicy Sichuan Lamb Noodles with Chili Oil

Ingredients

• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon Sichuan peppercorns
• 1 package noodles of your choice (about 6–8 oz)
• 1 tablespoon vegetable or canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 pound American lamb shoulder, thinly sliced
• 1 cup green onions, roughly chopped
• 1 cup red onion, thinly sliced
• 1 cup cabbage, thinly sliced
• 1 teaspoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon sesame oil
• 1/2 teaspoon white sugar
• 2 tablespoons soy sauce
• A small bundle of cilantro and mint, roughly chopped

Steps To Make This Recipe

Step 1

Place a dry skillet or wok over medium-low heat. Add the cumin seeds, coriander seeds and Sichuan peppercorns and toast for 2–3 minutes, stirring or shaking the pan frequently, until aromatic. Remove from the heat and briefly crush or grind the toasted spices to release more flavor.

Step 2

Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside. Reserve a small cup of the noodle cooking water in case you need to loosen the sauce later.

Step 3

Heat the oil in the wok or skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for 1–2 minutes until fragrant but not browned. Add the thinly sliced lamb and stir continuously until the meat is cooked through and beginning to brown.

Step 4

Add the chopped green onions, sliced red onion and cabbage. Stir to combine and cook for 2–3 minutes until the vegetables soften but retain some crunch. Pour in the Shaoxing rice wine, sesame oil, white sugar, soy sauce and a pinch of white pepper. Stir well and let the mixture simmer briefly so the flavors blend, about 3–5 minutes.

Step 5

Add the cooked noodles to the wok. Toss everything together, adding a splash of reserved noodle water if the mixture seems dry or the sauce is too thick. Mix until the sauce coats the noodles and ingredients evenly. Remove from heat, fold in the chopped cilantro and mint, give a light toss and serve immediately.

https://youtu.be/5nCwS7LnWgc

For cooler weather or a hands-off approach, this recipe adapts well to a slow cooker. Lightly sear the thinly sliced lamb in a hot skillet first to develop some color. Transfer the lamb to the slow cooker and add the toasted spices, garlic, ginger, onions, cabbage, rice wine, sesame oil, sugar and soy sauce. Pour in about 1 cup of water or broth, cover, and cook on low for 4–6 hours until the lamb is tender and the flavors have melded. When you’re ready to serve, stir in freshly cooked noodles and a splash of water if needed, then finish with chopped cilantro and mint. Adding the noodles at the last minute prevents them from becoming overly soft and keeps the final dish pleasantly textured.

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