Ingredients:

  • 1 lb lamb sirloin or leg, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp cornstarch
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 2 tbsp coarsely ground cumin seeds
  • 1 tsp Sichuan peppercorns, toasted and crushed
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium white onion, sliced
  • 1 red bell pepper, sliced into strips
  • 2 tbsp neutral oil
  • 1 tbsp chili oil with flakes
  • 1 lb fresh wide wheat noodles
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1/4 cup sliced scallions
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Marinate the lamb. Toss the sliced lamb with soy sauce, rice wine, cornstarch, oil, and salt in a medium bowl. Note: This prevents the meat from toughening up during the sear. Let it sit for at least 10 minutes.
  2. Get the pan hot. Heat a wok or cast iron skillet over high heat until it's shimmering. Add 1 tbsp of oil.
  3. Sear the meat. Add the lamb in a single layer. Do not move it for 60 seconds until a charred, brown crust forms. Stir fry for another 2 mins until browned, then remove the lamb and set it aside. Note: Overcrowding the pan will make the meat steam instead of sear.
  4. Bloom the spices. Add 2 tbsp of oil to the same pan. Toss in the ground cumin and crushed Sichuan peppercorns. Stir for 30 seconds until the aroma is intense and nutty.
  5. Sauté the veg. Add the sliced onions and red bell peppers. Stir fry for 3-4 mins until they are translucent and slightly softened.
  6. Add aromatics. Stir in the minced garlic and grated ginger. Cook for only 30 seconds until fragrant but not brown.
  7. Glaze the lamb. Return the seared lamb to the pan. Pour in the soy sauces, rice wine vinegar, and sugar. Toss on high heat for 2 minutes until the sauce becomes a thick, glossy glaze.
  8. Combine and finish. Fold in the cooked noodles. Toss vigorously for 1-2 mins until every strand is coated in the sauce.
  9. Final garnish. Stir in the scallions and cilantro immediately and remove from heat.