Cumin Lamb Indo-Chinese Noodles
Heady with the combo of Sichuan peppercorns and cumin, these veggie-filled noodles are a delicious, healthy one-pot meal. You can sub out paneer or tofu crumbles for the lamb, and there is a Sichuan chili hack too!
- 7 ounces dried noodles ~ Or 8 ounce fresh noodles, see Notes below
- 1 teaspoon toasted sesame oil ~ Or any oil you have
- 2 teaspoons whole cumin seeds
- 1 1/2 teaspoons whole Sichuan peppercorns ~ See Notes below if you can't find
- 1 tablespoon oil
- 1/2 pound ground lamb
- 2 teaspoons garlic ~ Puréed, grated or finely minced
- 2 teaspoons ginger ~ Puréed, grated or finely minced
- 2 to 4 teaspoons chili paste ~ See Notes below
- 2 tablespoons oyster sauce ~ See Notes below for subs
- 2 tablespoons soy sauce
- 1/8 teaspoon sea or table salt ~ You will probably need more, double for Kosher
- 1 teaspoon rice vinegar ~ Or apple cider vinegar
- 1/4 cup scallions ~ Finely sliced
- 2 cups vegetables ~ See Notes below for ideas
- sesame seeds ~ Toasted
- scallion greens ~ Chopped
- cilantro ~ Chopped
- chili flakes
- Sichuan peppercorns ~ Coarsely ground
- Sichuan chili oil ~ Drizzled
Gather your ingredients.
Cook the noodles as instructed on the package. Make sure not to overcook them because they will be heated through with the sauce and vegetables.
In a small pan over medium heat, toast the cumin and Sichuan peppercorns for a minute or two until fragrant.
Grind into a powder in a mortar and pestle or spice grinder.
Add oil in a saucepan or dutch oven over medium-high heat and brown the lamb. When almost fully cooked, add the ginger, garlic, and ground cumin and Sichuan peppercorns. Cook for a minute or two until the garlic no longer smells raw.
Add in the vegetables, chili paste, oyster sauce, soy sauce, salt, vinegar, and spring onions.
Cook over medium-high heat until the vegetables have softened; about 3 minutes.
Add in the noodles and stir well to combine. Heat for a minute or two and make sure to taste for enough salt, vinegar, and heat from the chili sauce. Garnish with any or all of the garnishing ideas above.
- Use the noodles you love: ramen, udon, rice noodles (wide or thin), glass noodles, Hakaa noodles, etc. Spaghetti even!
- Sichuan peppercorns are not hot but give you a nice tingle. If you can’t find them:
- Use 1/2 tsp black pepper mixed with 1/2 teaspoon whole coriander seeds
- White pepper, do a mix of black and white. If using ground pepper do not toast but add directly into the sauce.
- Korean chili flakes (gochugaru) or chili flakes of your choice are also good subs.
- Chili sauce ideas: Sriracha or gochujang (Korean hot pepper paste), Schezwan sauce or chutney ( I used Chings Red Chilli Sauce), homemade chili oil making sure to dig down and get the chili flakes too, or buy Lao Gan Ma Chili Crisp. Or a homemade Schwezwan sauce posted by Hayley of Jagruti’s Cooking OdesseyJagruti’s Cooking Odessey.
- Substitutes for oyster sauce:
- mix together 1 tablespoon soy sauce and 1 tablespoon hoisin sauce
- fish sauce 1:1
- 2 tablespoons soy sauce, 2 teaspoons tahini (or any seed or nut butter or purée), 1/8 tsp salt, and 1/4 teaspoon sugar. Soy sauce is thinner than oyster sauce and it isn’t as sweet, so this little recipe gets you close.
- Vegetable ideas:
- red or yellow onions thinly slivered
- capsicum: red, green, yellow pepper
- bok choy
- corn: baby or grown-up
- snow peas
- If you are not a lamb person, swap out the lamb for any ground meat of your choice.
- Vegetarian or vegan: Use paneer or firm tofu crumbles to replace the lamb.
Calories: 547kcal | Carbohydrates: 117g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 1917mg | Potassium: 586mg | Fiber: 10g | Sugar: 1g | Vitamin A: 9392IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 5mg