Cumin American Lamb Noodles


June 16, 2022

Recipe provided by Platings + Pairings - Food-Recipes-Wine-Travel (, courtesy of the American Lamb Board ( Cumin American Lamb Noodles | American Lamb).


2 1/2 tbsp Cumin seeds

1 tbsp Sichuan peppercorns

16 oz. Package wide rice noodles,cooked

2 tbsp Vegetable oil

1 tbsp Garlic, minced

1 tbsp Ginger, minced

1 lb American lamb shoulder, thinly sliced

3 Green onions, roughly chopped

1 Yellow onion, halved and thinly sliced

1 Serrano pepper, finely chopped, optional

3 tbsp Soy sauce

1 tbsp Chili oil

1 tbsp Sesame oil

2 tsp Rice wine vinegar

2 tsp Sugar

To Garnish

1/2 cup Cilantro, minced

1 tbsp Sesame seeds

Chili oil


1Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

2Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside

3Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.

4Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.

5Serve garnished with cilantro and drizzled with chili oil. Enjoy!