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    Home Β» Recipes Β» Pasta & Noodles

    Spicy Cumin Lamb Noodles

    Published: Feb 18, 2021 by Michelle Β· 31 Comments

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    This is my quick and easy recipe for Xi'an-style Spicy Cumin Lamb Noodles. Sliced lamb and thick-cut noodles flavoured with aromatic cumin and a mixture of spices and homemade chili oil.

    This post first appeared on Sift & Simmer in June 2018. Updated Feb 2021.

    A plate of spicy cumin lamb noodles with chopsticks on side.

    If you're a long-time reader of my blog, you will know that my love for all noodles knows no bounds.

    I'm sure if I had it my way, my last meal on Earth would be some type of noodles.

    And make that some kind of SPICY noodles.

    Especially, these mouthwatering, Xi'an-style Spicy Cumin Lamb Noodles.

    What are Spicy Cumin Lamb Noodles?

    Spicy Cumin Lamb Noodles is a dish from Northern China with lamb meat and Sichuan peppercorn spice mixture, made from a characteristically thick, wide wheat flour noodle.

    The thick noodles are also known as "biang biang noodles."

    What are "biang biang" noodles?

    The character "biang" is considered one of the most complicated Chinese characters to write, with 58 strokes.

    "Biang biang" is said to come from the sound of the noodles being slapped against the table, which is the manner in how the noodles are made. 

    The "biang biang" noodles are typically hand-made, rustic-looking and broad in shape. 

    They're much thicker than wonton or egg noodles.

    Where did the dish come from? 

    Spicy Cumin Lamb Noodles originated from the Xi'an region of China.

    Xi'an is the capital city in the Shaanxi province, located in north western China.

    Shaanxi cuisine is known for its use of pork/lamb/mutton in its dishes, as well as heavier flavours such as cumin.

    Think Chinese food with Muslim influences, which actually dates back to the Tang Dynasty.

    What do the noodles taste like?

    This Spicy Cumin Lamb noodle dish is spicy, flavourful and packs a real punch.

    Sichuan peppercorns give the noodles a numbing sensation.

    The noodles are thick and chewy, alternating with the crunch from the bean sprouts and onions.

    In addition, the lamb meat is savoury and mops up all of that fragrant spice mixture.

    Noodles on white plate, with chopsticks on side.
    How to make these noodles at home

    The ground cumin and Sichuan peppercorn spice mixture is the key to flavouring the lamb meat for these noodles. 

    Spicy, aromatic, and tingly, these noodles are truly flavourful and not for the faint of heart.

    Ingredients in the spice mixture

    • cumin seed: sometimes confused with caraway, cumin has a earthy, warming flavour that is also used commonly in Mexican and Indian cuisine. Best to use whole cumin seed and grind prior to using.
    • Sichuan peppercorn: also known a "mala pepper," it has a numbing, tingly sensation and is used commonly in Ma Po tofu and Sichuan dishes; it does come in red and green varieties. Again, use whole peppercorn and grind.
    • white peppercorn: actually start out as black peppercorns, and have their exterior skin removed after soaking; they can be more potent than their black counterpart. 
    • fennel seed: is a small lightly green/beige oval seed that is aromatic and has an anise flavour.
    • coriander seed: is a small round seed from the coriander/cilantro plant; has a lemony citrus flavour.

    This spice mixture is used to marinate the lamb meat, as well as a sprinkled garnish. 

    The cumin is bold, warming and pungent and the Sichuan peppercorn adds a spicy, tingling feeling to your taste buds.

    For the lamb:

    If you have access to thin-sliced lamb meat (hot-pot style), use that. It will save you lots of time! 

    Otherwise, my tip is to freeze the lamb for 1 hour, and then use a sharp knife to make thin slices.

    Marinate the lamb with the spice mixture, as well as some soy sauce and cornstarch and let it sit (to soak in the flavours).

    My cheat: use store-bought noodles

    You can make the "biang biang" noodles from scratch.

    Or, if you're like me and always pressed for time, I've got a short-cut cheater's version for you. 

    If you're in Canada, I used T&T Supermarket's broad thick-cut noodles (in the frozen section) for this recipe. 

    It will save you time and effort, especially if you're looking to make this for a weeknight meal.

    You may be able to find broad/thick-cut noodles at your local Asian grocery store.

    Cumin-sprinkled lamb noodles on white plate, with chopsticks on side.
    Do I need to use thick-cut noodles?

    To enjoy the full essence of the dish, I highly suggest using thick-cut/broad wheat noodles.

    Of course, if you have other wheat noodles on hand, you can substitute with that instead.

    Where can I find the spices?

    You can find most of the spices at Asian supermarkets, or try East Indian grocery stores. 

    How to serve & store

    Serve the Spicy Cumin Lamb Noodles immediately.

    Note: Mung bean sprouts do wilt and disintegrate after time, so it's best to finish the noodles within a day or two.

    Store any leftovers in an airtight container in the fridge for up to 2 days.

    You can reheat the noodles in the microwave for about 1 minute, until the noodles are steaming hot.

    Bowls of lamb noodles in white bowls with chopsticks.

     

    Other recipes you may like

    Are you a fan of spice? Be sure to try out these other recipes:

    Spicy Cumin Turkey Burgers

    SunButter Spicy Dan Dan Noodles

    Mom's Sarawak-Style Laksa With Homemade Laksa Paste

    Char Kway Teow

    Mapo Tofu

    Delicious, chewy, thick noodles doused in a spicy tingly chili oil with shreds of cumin-scented gamey lamb permeating through -- this will definitely change the way you look at Chinese noodles.

    They're literally one of my favourite noodles to eat now, aside from Taiwanese Beef Noodles and Vietnamese Beef Pho.

    Let me know if you try this recipe for Xi'an-style Spicy Cumin Lamb noodles! Tag me on Instagram @siftandsimmer or leave me a comment/rating below and tell me your favourite style of noodles. πŸ™‚

    Lamb noodles on white plate, with text overlay.

    Spicy cumin lamb noodles on white plate, with chopsticks on side.
    Print Recipe
    5 from 22 votes

    Spicy Xi'an-Style Cumin Lamb Noodles

    A recipe for flavourful, spicy thick-cut Xi'an-style noodles in chili oil with sliced lamb.
    Prep Time2 hours hrs
    Cook Time10 minutes mins
    Total Time2 hours hrs 10 minutes mins
    Course: Main Course
    Cuisine: Asian, Chinese
    Servings: 6
    Calories: 459kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Spice mixture:

    • 2 tablespoon cumin seeds whole
    • 1 tablespoon sichuan peppercorns whole
    • ΒΌ teaspoon white peppercorns whole
    • 1 teaspoon fennel seed whole
    • 1 tablespoon coriander seeds whole

    Lamb:

    • Β½ lb lamb leg thinly sliced against the grain
    • 1 teaspoon cornstarch
    • ΒΌ teaspoon sea salt
    • 1 tablespoon light soy sauce

    Sauce:

    • 3 tablespoon light soy sauce
    • Β½ teaspoon sea salt
    • 1 tablespoon sesame oil
    • 2 teaspoon Chinese black vinegar

    Noodles:

    • 1 tablespoon avocado oil or vegetable oil
    • 8 cloves garlic minced
    • 2 stalks green onion chopped
    • 1 red onion thinly sliced
    • 1 C bean sprouts washed and drained
    • 1 Serrano chili de-seeded, finely chopped, optional
    • 1 pkg (600g) thick-cut/broad wheat noodles

    Garnish:

    • ΒΌ C chopped cilantro
    • 2 tablespoon chopped green onion
    • chili oil for serving
    Prevent your screen from going dark

    Instructions

    Make the spice mixture:

    • Place the cumin seeds, Sichuan peppercorns, white peppercorn, fennel and coriander seed into a coffee grinder and blitz until you obtain a fine powder.
    • Dump the mixture into a small bowl and set aside.

    Marinate the lamb meat:

    • In a large bowl, place the sliced lamb, 1 teaspoon cornstarch, ΒΌ teaspoon salt, 1 tablespoon soy sauce, and 2 tablespoon of the ground cumin powder mixture from above.
    • Mix the meat thoroughly. Cover and place in the fridge to marinate for 2 hours (for maximum flavour). If you don't have time, marinate the meat for a minimum of 20 minutes.

    Cook the noodles:

    • Fill a large pot with water and bring to a boil.
    • Add in the thick-cut noodles and cook according to the package directions, about 2-3 minutes.
    • Drain the noodles and set aside.

    Make the sauce:

    • In a bowl, combine the soy sauce, salt, sesame oil and black vinegar. Give it a stir and set aside.

    Stir-fry the noodles:

    • Heat a wok or large pan with 1 tablespoon avocado oil. Add in the minced garlic, green onion and sautΓ© until fragrant, about 1 minute.
    • Next, add in the sliced marinated lamb and cook, stirring constantly for about 3-4 minutes.
    • Add in the red onions, bean sprouts and Serrano chili and sautΓ© for another minute before adding the noodles.
    • Pour in the soy sauce mixture. Use a pair of tongs to coat all the noodles with the sauce.
    • Remove from heat, add a heaping spoonful of chili oil and garnish with chopped cilantro and green onion. Sprinkle with additional ground cumin mixture if desired.
    • Serve the cumin lamb noodles immediately.

    Nutrition

    Calories: 459kcal | Carbohydrates: 75g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 2198mg | Potassium: 241mg | Fiber: 7g | Sugar: 11g | Vitamin A: 148IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « How to Make Flavourful Chili Oil
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    Reader Interactions

    Comments

    1. Kim | Give it Some Thyme

      February 20, 2021 at 7:43 am

      5 stars
      These spicy cumin lamb noodles look and sound so hearty and delicious! We are huge fans of lamb and love cumin. Combining them with thick noodles is even better! A must-make recipe for sure!

      Reply
      • Michelle

        February 20, 2021 at 9:08 am

        Thanks Kim, it's such a belly-warming dish! πŸ™‚

    2. Katherine | Love In My Oven

      February 20, 2021 at 12:47 pm

      5 stars
      These noodles look absolutely delicious. Love that little bit of spice!

      Reply
      • Michelle

        February 20, 2021 at 1:50 pm

        Thanks Katherine! The spices and chili oil really brings the dish together πŸ™‚

    3. Laura

      February 21, 2021 at 12:10 pm

      5 stars
      Oh my, Michelle! These look and sound so tasty, I just want to reach through the screen! I appreciate your historical background on this dish, too! So good to understand how the names of noodles describe them. So helpful! This spice profile and texture of noodle is right up my alley! Thanks so much!

      Reply
      • Michelle

        February 21, 2021 at 4:42 pm

        Thank you so much Laura! Glad to connect with you πŸ™‚

    4. Dawn - Girl Heart Food

      February 22, 2021 at 4:49 am

      5 stars
      Hubby and I have been really enjoy noodles lately and these look like a must try!! They look perfectly spiced and just what I want on a cold winter day. YUM!!

      Reply
      • Michelle

        February 22, 2021 at 6:55 am

        Yay, thanks so much Dawn! They definitely do warm you up on a winter's day! πŸ™‚

    5. Ben | Havocinthekitchen

      February 22, 2021 at 5:45 am

      5 stars
      What a delicious, inviting, earthy, and hearty dish! I am not familiar with a term "biang biang noodles", but I love the thickness and rustic look of the noodles you've used. This make them look homey (in my book), but they have the restaurant-quality flavour profile. Or, actually, much better - I am still looking for a restaurant that can offer a better pasta / noodles than the homemade one πŸ™‚

      Reply
      • Michelle

        February 22, 2021 at 6:56 am

        Thank you Ben! The thick noodles are essential in mopping up all that flavourful sauce and chili oil πŸ™‚

    6. Christie

      February 22, 2021 at 1:09 pm

      5 stars
      MMMM I could slurp those noodles right up they look so good Michelle!

      Reply
      • Michelle

        February 22, 2021 at 2:38 pm

        Thank you Christie -- I know these noodles are up your alley! πŸ™‚

    7. Heidi | The Frugal Girls

      February 22, 2021 at 1:13 pm

      5 stars
      That was a great tip for how to thin slice the lamb. This biang biang noodle dish looks so totally tasty!!

      Reply
      • Michelle

        February 22, 2021 at 2:38 pm

        Thank you Heidi! Glad you liked the tip! πŸ™‚

    8. Holly

      February 22, 2021 at 3:02 pm

      5 stars
      I didn't know cumin is used in Chinese cuisine. What a beautiful dish with lamb. I am not used to eating lamb meat but this noodles sounds really good, especially with those thick cut noodles. Looks scrumptious.

      Reply
      • Michelle

        February 22, 2021 at 4:31 pm

        Thanks Holly! Lamb is definitely an acquired taste, but the cumin really flavours it well πŸ™‚

    9. Tasia ~ two sugar bugs

      February 22, 2021 at 9:25 pm

      5 stars
      Oh my Michelle! These noodles look so darn inviting with that gorgeous lamb sauce! Loving the spices and everything about this recipe!

      Reply
      • Michelle

        February 22, 2021 at 10:07 pm

        Thank you Tasia! πŸ™‚

    10. Jessica Formicola

      March 10, 2021 at 11:29 am

      5 stars
      I absolutely love lamb, and these noodles look amazing! I can't wait to try them for dinner soon!

      Reply
    11. Emily Liao

      March 12, 2021 at 12:19 pm

      5 stars
      These lamb noodles were amazing! Definitely adding to my dinner rotation.

      Reply
    12. Neli Howard

      March 16, 2021 at 1:00 pm

      5 stars
      Cumin + Lamb is always an immediate five star review. Thank you for the recipe.

      Reply
      • Michelle

        May 05, 2021 at 7:05 am

        Glad you enjoyed it Neli! πŸ™‚

    13. Sara Welch

      March 18, 2021 at 1:05 pm

      5 stars
      Enjoyed this for dinner last night and it does not disappoint! So unique and unexpected; easily, a new favorite recipe in my home!

      Reply
      • Michelle

        May 05, 2021 at 7:06 am

        Amazing to hear, Sara! It comes together quickly πŸ™‚

    14. Courtney

      March 20, 2021 at 1:32 pm

      5 stars
      What a wonderful dish! I loved all the different textures and flavours. Definitely a keeper!

      Reply
      • Michelle

        May 05, 2021 at 7:07 am

        Thanks for your feedback, Courtney! πŸ™‚ Thrilled you liked it!

    15. Beth

      March 22, 2021 at 12:43 pm

      5 stars
      Wow! This looks amazing and so delicious! My family is going to love this recipe! So excited to give this a try!

      Reply
    16. Linsey

      April 06, 2021 at 3:56 pm

      5 stars
      This is exactly that kind of hot and spicy noodles I like! I would add some ghost pepper for the heat.
      Delicious! Thank you Michelle!

      Reply
      • Michelle

        April 10, 2021 at 8:39 am

        Ghost pepper would be an amazing spicy addition to the noodles! Will have to try that. Thanks Linsey!

    17. Tami

      June 27, 2021 at 11:23 pm

      How can I store the uncooked dough for next day or 2.

      Reply
      • Michelle

        June 28, 2021 at 9:22 am

        Do you mean uncooked noodles? Depending if you're using fresh or dried -- if fresh, you can store uncooked noodles in the fridge.

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