Ingredients
Scale
- Homemade hand-pulled noodles
- 1 lb lamb (thinly sliced)
- 2 tablespoons whole cumin seeds
- 2 teaspoons sichuan peppercorns
- 1 teaspoon whole coriander seeds
- 1 tablespoon apple cider vinegar (or dry apple juice)
- 1 teaspoon salt
- 1 teaspoon peanut oil (or vegetable oil)
- 2 teaspoons cornstarch
- 1/2 cup homemade chili oil
- 3 tablespoons chinkiang vinegar
- 4 teaspoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 8 cloves garlic (minced)
- 2 inches ginger (minced)
- 1 red onion (thinly sliced)
- 1 hot green chili (sliced)
- 1/2 bunch cilantro (chopped)
Instructions
- Prepare the noodle dough and allow it to rest while marinating the lamb.
- Combine thinly sliced lamb with cumin seeds, sichuan peppercorns, apple cider vinegar, salt, oil, and cornstarch; let marinate for at least 10 minutes.
- In a hot wok, sauté minced garlic and ginger until fragrant, then add the marinated lamb and stir-fry until browned.
- Boil the handmade noodles until al dente, drain them, and toss with chili oil and soy sauce before layering with the cooked lamb.
- Garnish with sliced onions, green chilies, and chopped cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg