Spicy Cumin Lamb Hand Torn Noodles Recipe

I adore this recipe because it combines the rich flavors of marinated lamb with the spicy kick of Sichuan pepper and chili flakes, reminding me of adventurous street food vibes from my travel bucket list. Plus, there’s something so satisfying about making those hand-torn noodles from scratch—talk about leveling up my home-cooked meal game!

Bold flavors are what I live for when it comes to recipe development, and my Spicy Cumin Lamb Hand Torn Noodles are nothing short of that. The tender lamb, coarsely ground cumin, Sichuan peppercorns, and chili flakes make this dish pop.

Something to keep in mind: When you see ‘torn noodles’ in the name of this dish, it doesn’t mean your dinner guests will need to go all Hulk on a slab of pasta. This is a hand-cut noodle that types from thin, flat, and wide pasta, with the texture and chew of a noodle made from 100% wheat flour.

Ingredients

Shoulder of lamb: Protein-rich and an excellent source of the amino acids essential for muscle development.

An all-purpose flour: a source of carbohydrates that imparts energy and structure to the noodles.

Cumin Seeds: Contribute warmth, an earthy quality, and benevolent effects on digestion; they’re antioxidant superstars.

Sichuan peppercorn: Imparts a unique numbing piquancy; it is a very stimulating appetite.

Garlic: Provides aromatic depth and pungency; boosts immune function.

Ginger: Boosts warmth and spiciness; has anti-inflammatory properties.

Scallions: Introduces freshness; abundant in vitamins, and good for digestion.

Ingredient Quantities

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• 400g lamb shoulder, thinly sliced
• 500g all-purpose flour
• 250ml water
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp cumin seeds, coarsely ground
• 1 tbsp Sichuan peppercorns, coarsely ground
• 2 tbsp chili flakes
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 bunch scallions, chopped
• Salt, to taste
• 1 green bell pepper, thinly sliced

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Instructions

1. In a large bowl, combine 500 g of all-purpose flour with 250 ml of water to form a dough. Knead until smooth, cover with a damp cloth, and let it rest for approximately 1 hour.

2. As the dough sits, mix 400g of thinly sliced lamb shoulder with 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of cumin seeds, and 1 tablespoon of Sichuan peppercorns, and a pinch of salt. Let the mixture marinate while you continue with the recipe.

3. Once the dough has had a chance to rest, it is time to divide it. Cut the dough into 6 equal parts. Roll each part into a log shape. Flatten each log slightly and cover. Let the logs rest for an additional 15 minutes before moving on to the next step.

4. At the same time, heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, and stir-fry until they are fragrant.

5. Raise the heat to high. Add the marinated lamb, and stir-fry until the lamb is just cooked through. Remove the lamb from the pan, and set it aside.

6. In the identical pan, incorporate the green bell pepper and sauté for a few moments until it achieves a degree of tenderness that is less than full but far more than the pepper’s state when you first sliced it up.

7. As the bell pepper is cooking, stretch the pieces of flattened dough gently and by hand tear them into wide strips to form the noodles.

8. Salted water in a large pot comes to a rolling boil. Hand-torn noodles are added and cooked until they float and are tender, about 2-3 minutes.

9. Noodles should be drained and added to the pan with the bell pepper without delay. The lamb is returned to the pan and along with it, two tablespoons of chili flakes are added, and everything is tossed and combined well.

10. Incorporate the chopped scallions, add salt as needed to achieve the desired level of seasoning, and serve steaming.

Equipment Needed

1. Large bowl
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Large skillet
7. Large pot
8. Mixing spoon
9. Rolling pin
10. Damp cloth
11. Tongs or spatula
12. Strainer or colander

FAQ

• Q: Can I use another type of meat instead of lamb?A: Yes, you can replace lamb with beef or chicken, but the flavor profile will be different. Adjust cooking times as necessary for the various proteins.
• Q: How can I make the dish less spicy?Reduce spiciness by decreasing the amounts of chili flakes and omitting Sichuan peppercorns.
• Q: Is there a substitute for Sichuan peppercorns?A: You can use black pepper for a dissimilar heat profile if you don’t have Sichuan peppercorns, but it won’t come close to having the same or even a similar numbing effect that you get from peppercorns from Sichuan.
• Q: Can I prepare the noodles in advance?Yes, the noodles can be prepared and hand-torn in advance. Store the noodles in the refrigerator for up to 24 hours before cooking.
• Q: What can I serve with Spicy Cumin Lamb Hand Torn Noodles?A simple salad of cucumbers or steamed greens pairs nicely with the dish, boosting refreshing flavors to offset the spices.
• Q: Is it necessary to hand tear the noodles?A: The distinctive texture of the noodles comes from hand tearing, but you can substitute other broad noodles if you want.
• Q: Can I make this dish vegetarian?Q: Can I make this dish vegan/vegetarian? If so, how?

Substitutions and Variations

400g lamb shoulder, very thinly sliced – Substitute with beef sirloin or boneless chicken thighs for a different protein.
250ml water – Use chicken stock or vegetable broth to bring out more dough flavor.
Take 2 tablespoons of cumin seeds and grind them coarsely—substituting 2 teaspoons of ground coriander if you want a milder spice profile.
1 tablespoon of Sichuan peppercorns, coarsely ground – For a substitute, use freshly ground black pepper if you want a less numbing heat.
3 tablespoons vegetable oil – Substitute with peanut oil or sesame oil for a nutty aroma.

Pro Tips

1. Rest the Dough Properly Make sure to let the dough rest adequately after kneading and before stretching. This allows the gluten to relax, making it easier to stretch the dough into noodles without tearing.

2. Marinate the Lamb Thoroughly For a rich flavor, consider marinating the lamb shoulder for at least 30 minutes to an hour. This lets the spices penetrate the meat, enhancing the overall taste of the dish.

3. Use High Heat for Stir-Frying Ensure your pan and oil are very hot when you start stir-frying the lamb and vegetables. This helps in quick cooking and locks in the flavors without overcooking the ingredients.

4. Finely Grind Spices For a more evenly distributed flavor, consider grinding the cumin seeds and Sichuan peppercorns to a finer texture before using them in the marinade.

5. Serve Immediately Once everything is combined, serve the dish promptly. The fresh noodles and tender lamb taste best when hot and freshly cooked, maintaining the dish’s delightful texture and flavors.