1 tsp Cumin seeds
0.50 tsp Coriander seeds
0.50 tsp Sichuan peppercorns
1 Package of noodles of your choice (about 6-8oz)
1 tbsp Vegetable or canola oil
1 tbsp Garlic, minced
1 tbsp Ginger, minced
1 lb American lamb shoulder, thinly sliced
1 cup Green onions, roughly chopped
1 cup Red onions, thinly sliced
1 cup Cabbage, thinly sliced
1 tsp Shaoxing rice wine
1 tsp Sesame oil
0.50 tsp White pepper
0.50 tsp Sugar
2 tbsp Soy sauce
Add in bundle of cilantro and mint
1Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.
2In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.
3Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.
4Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.
5Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
Ingredients
1 tsp Cumin seeds
0.50 tsp Coriander seeds
0.50 tsp Sichuan peppercorns
1 Package of noodles of your choice (about 6-8oz)
1 tbsp Vegetable or canola oil
1 tbsp Garlic, minced
1 tbsp Ginger, minced
1 lb American lamb shoulder, thinly sliced
1 cup Green onions, roughly chopped
1 cup Red onions, thinly sliced
1 cup Cabbage, thinly sliced
1 tsp Shaoxing rice wine
1 tsp Sesame oil
0.50 tsp White pepper
0.50 tsp Sugar
2 tbsp Soy sauce
Add in bundle of cilantro and mint
Directions
1Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.
2In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.
3Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.
4Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.
5Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
Sichuan American Lamb Noodles
