Cumin Lamb Noodles
"Restaurant-style cumin lamb noodles are made with homemade hand-pulled noodles and tender chunks of lamb that make for a bold taste in an addictive chili oil sauce...."
INGREDIENTS
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1 batch homemade hand-pulled noodles ((or wide wheat noodles) (*Footnote 1))
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2 tablespoons whole cumin seeds
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2 teaspoons sichuan peppercorns
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1 teaspoon whole coriander seeds
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1 lb (450 g) lamb (, thinly sliced against the grain (well-marbled cut like loin or shoulder))
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1 tablespoon Shaoxing wine ((or dry sherry))
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1 teaspoon salt
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1 teaspoon peanut oil ((or vegetable oil))
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2 teaspoons cornstarch
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1/2 cup homemade chili oil ((and more to taste) (*Footnote 3))
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3 tablespoons chinkiang vinegar
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1/4 cup Shaoxing wine ((or dry sherry))
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4 teaspoons light soy sauce
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4 teaspoons dark soy sauce
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1 tablespoon peanut oil ((or vegetable oil))
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8 cloves garlic (, minced)
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2 “ (5 cm) ginger (, minced)
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1 red onion (, thinly sliced)
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1 hot green chili (, sliced)
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1/2 bunch cilantro (, chopped (yield 1 heap cup loosely packed cut cilantro))
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