Cumin Lamb Noodles are a famous specialty from Xi’an, China — a dish celebrated for its chewy hand-pulled noodles, tender slices of lamb, and a rich, aromatic sauce infused with cumin, Sichuan peppercorns, and homemade chili oil. While the restaurant version might use an elaborate spice blend, this recipe keeps things approachable without losing the deep, authentic flavor. Whether you’re cooking for a weekend feast or impressing dinner guests, this dish delivers bold heat, earthy spices, and satisfying texture in every bite.
Looking for more comforting Asian dishes? Check out our Mongolian Beef recipe for another restaurant-style classic you can make at home.
Understanding Cumin Lamb Noodles
The origins of cumin lamb noodles
This dish traces its roots to Xi’an, a city in China’s Shaanxi province, where cumin-seasoned lamb and thick noodles have been served for centuries. Street vendors and restaurants alike make it fresh to order, often with dramatic hand-pulling noodle techniques.
What makes this recipe special
This version blends traditional methods with easier steps for home cooks, offering restaurant-style quality without the need for a 30-spice blend. It also gives options for homemade or store-bought wide noodles so you can choose the level of effort.
Ingredients
- 1 lb lamb, thinly sliced against the grain
- 1 batch homemade or store-bought wide noodles
- 2 tbsp whole cumin seeds
- 2 tsp Sichuan peppercorns
- 1 tsp whole coriander seeds
- 1 tbsp Shaoxing wine
- 1 tsp salt
- 1 tsp peanut oil
- 2 tsp cornstarch
- ½ cup chili oil
- 3 tbsp Chinkiang vinegar
- 4 tsp light soy sauce
- 4 tsp dark soy sauce
- Garlic, ginger, onion, green chili, cilantro
Choosing and Preparing the Lamb
Best cuts of lamb for noodles
Opt for a well-marbled cut such as lamb loin or shoulder. The marbling keeps the meat juicy while searing. Avoid cuts heavy in connective tissue unless you’re prepared to trim them.
How to slice lamb properly
Slice the lamb against the grain into thin strips for tenderness. Trim away tough white membranes or excess fat that can turn chewy during quick cooking.
Building the Spice Base
Why whole spices matter
Whole cumin seeds, Sichuan peppercorns, and coriander seeds should be dry roasted before grinding. This step releases more aroma than pre-ground spices.
Grinding and storing spices
Grind the toasted spices using a spice grinder or mortar and pestle. Use them fresh for this recipe and store any leftovers in an airtight jar.
Making or Choosing the Noodles
Hand-pulled noodles at home
If you want the true Xi’an-style experience, making hand-pulled noodles is worth it. They have a satisfying chew and soak up the rich lamb sauce.
Best store-bought noodle alternatives
If you prefer store-bought, look for wide semi-fresh noodles labeled as “pulled,” “planed,” or “cut” noodles, often sold in the refrigerated section of Asian grocery stores.
Cooking Process Overview
Step-by-step cooking flow
- Marinate the lamb – Coat with , spices, oil, and cornstarch.
- Sear the lamb – Get a quick char on the outside.
- Add aromatics – Garlic, ginger, onion, and chili.
- Mix in spice blend – Coat the meat evenly.
- Pour in sauce – Chili oil, soy sauce, and vinegar.
- Toss in cilantro – For a burst of freshness.
Timing is everything
Lamb cooks quickly, so have all your ingredients prepped before heating the wok.
The Signature Chili Oil Sauce
Balancing spice and heat
The traditional recipe uses ½ cup chili oil for deep flavor. If you prefer milder heat, use ¼ cup during cooking and drizzle more at the table.
Key sauce ingredients
- Homemade chili oil
- Chinkiang vinegar
- Shaoxing wine
- Light & dark soy sauce
Serving and Pairing
Ideal serving style
Serve the hot lamb and sauce over freshly cooked noodles. Garnish with extra chili oil or a sprinkle of cilantro.
Perfect side dishes
Pair with refreshing sides like Chinese Cucumber Salad or quick-pickled vegetables to balance the heat.
Ingredient Substitutions
Noodle swaps
Use udon or thick Italian pasta like pappardelle in a pinch.
Spice flexibility
Pre-ground spices can work, but increase each by about 1 teaspoon and toast them briefly before use.
Full Recipe Card
Ingredients
- 1 lb lamb, thinly sliced against the grain
- 1 batch homemade or store-bought wide noodles
- 2 tbsp whole cumin seeds
- 2 tsp Sichuan peppercorns
- 1 tsp whole coriander seeds
- 1 tbsp Shaoxing wine
- 1 tsp salt
- 1 tsp peanut oil
- 2 tsp cornstarch
- ½ cup chili oil
- 3 tbsp Chinkiang vinegar
- ¼ cup Shaoxing wine
- 4 tsp light soy sauce
- 4 tsp dark soy sauce
- Garlic, ginger, onion, green chili, cilantro
Instructions
- Toast cumin, peppercorns, and coriander until fragrant, then grind.
- Marinate lamb with wine, salt, oil, cornstarch, and 2 tsp of spice blend for 15 minutes.
- Heat oil until smoking, sear lamb, then add garlic and ginger.
- Add onion and chili, stir briefly.
- Sprinkle in remaining spice mix, toss to coat.
- Pour in sauce ingredients, stir for 30 seconds.
- Add cilantro, then remove from heat.
- Cook noodles, drain, and serve topped with lamb and sauce.
FAQs About Cumin Lamb Noodles
Q1: Can I make cumin lamb noodles less spicy?
Yes — reduce the chili oil during cooking and serve extra on the side so guests can adjust.
Q2: Can I use beef instead of lamb?
Yes, thinly sliced beef works well, but adjust cooking time since beef can overcook quickly.
Q3: Do I need a wok for this recipe?
No, a large skillet works fine, but a wok helps achieve a better sear.
Q4: Can I make the noodles ahead?
Yes, but reheat in boiling water for 30 seconds before serving.
Q5: What’s the best chili oil brand?
Homemade is best, but Lao Gan Ma or Fly By Jing are great store-bought options.
Conclusion
Cumin Lamb Noodles deliver a satisfying mix of spice, heat, and chewy texture — a dish that captures the magic of Xi’an street food in your own kitchen. With the right prep and fresh spices, you can recreate bold restaurant flavors at home. Don’t miss our Sesame Chicken recipe if you’re looking to expand your homemade Chinese menu.