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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!
Course Main Course
Cuisine Indian-ish, Indo-Chinese
Keyword Chinese, Dairy-free, Egg-free, Gluten-free, Ground Meat, Indo-Chinese, Lamb, Non-vegetarian, Noodles, Quick, Tofu, Vegan, Vegetarian, Weeknight
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 2
Calories 547kcal


  • 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

Optional Garnishes

  • sesame seeds ~ Toasted
  • scallion greens ~ Chopped
  • cilantro ~ Chopped
  • chili flakes
  • Sichuan peppercorns ~ Coarsely ground
  • Sichuan chili oil ~ Drizzled


  • Gather your ingredients.
    Cumin Lamb Indo-Chinese Noodles - Ingredients gathered.
  • 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.
    Cumin Lamb Indo-Chinese Noodles - Two different types of noodles cooked: gluten-free glass noodles and ramen noodles for contrast.
  • In a small pan over medium heat, toast the cumin and Sichuan peppercorns for a minute or two until fragrant.
    Cumin Lamb Indo-Chinese Noodles - toasting the cumin and Sichuan chili peppercorns in a small skillet.
  • Grind into a powder in a mortar and pestle or spice grinder.
    Cumin Lamb Indo-Chinese Noodles - Sichuan peppercorns and cumin being ground in a marble mortar and pestle.
  • 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.
    Cumin Lamb Indo-Chinese Noodles - Ground lamb cooked and being joined by garlic and ginger puree and the ground chili and cumin.
  • Add in the vegetables, chili paste, oyster sauce, soy sauce, salt, vinegar, and spring onions.
    Cumin Lamb Indo-Chinese Noodles - Cooked lamb and spices with the vegetables joining the party.
  • Cook over medium-high heat until the vegetables have softened; about 3 minutes.
    Cumin Lamb Indo-Chinese Noodles - Everything but the noodles cooked and ready to party.
  • 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.
    Cumin Lamb Indo-Chinese Noodles - Served in a blue and white Chinese rice bowl garnished with scallion greens and accompanied with a small dish of chili flakes. Served with chopstix.


  • 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:
    • cabbage
    • carrots
    • red or yellow onions thinly slivered
    • capsicum: red, green, yellow pepper
    • peas
    • celery
    • bok choy
    • corn: baby or grown-up
    • snow peas
    • mushrooms
  • 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