Xi'an Spicy Cumin Lamb Noodles

Be prepared to have your mind blown. This is an amazing recipe that is complex, unique, and extremely flavorful. I came this recipe after learning of a Chinese food market/restaurant in New York who specialize in this dish as their signature and have people lining up to eat it. I never was able to eat there but I did investigate online and was able to find a recipe from Lady and Pups, a great blog with sophisticated yet tasty recipes and really lovely photos.

A few important points. First, one of the reasons this dish is so unique is because of the noodles, which are hand-smashed. I don't make noodles, so unfortunately I didn't make them by hand and instead bought some Asian flat wide rice noodles. They were good, but I know homemade hand-smashed noodles would have been superior. Also, the chili oil recommended in this recipe is well-worth spending the time to make. (And yes, it definitely is the best chili oil ever.) Finally, make sure to use sichuan/szechuan peppercorns; they provide a very unique flavor and there is simply no substitute for it.

Ingredients

• 2 tbsp cumin seeds, toasted and coarsely ground
• 8.1 oz (230 grams) lamb, sliced
• Noodles -- hand-smashed or store bought
• Best chili oil ever
• http://ladyandpups.com/2014/10/13/xi-an-famous-hot-rice-ribbons/

Marinade:

• 1/2 tbsp soy sauce
• 1 tsp coarsely ground cumin (from above)
• 1 tsp corn starch
• 1/2 tsp extra dark soy sauce (for color)
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes
• 1/2 tsp toasted sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp ground white pepper
• 1/8 tsp ground sichuan peppercorn

Seasoning A:

• 1/2 medium red onion, sliced
• 1 cup bean sprouts

Seasoning B:

• 4 tbsp canola oil (do NOT mix with the rest of these ingredients)
• 4 cloves garlic, finely minced
• 2 tsp grated ginger
• 1 large Asian red chili, diced (not spicy)
• 1 1/2 tbsp coarsely ground cumin (from above)
• 1 tsp ground coriander
• 1 tsp ground cayenne
• 1/2 tsp ground white pepper
• 1/4 tsp ground black pepper
• 1/8 tsp ground sichuan peppercorn

Seasoning C:

• 2 tbsp soy sauce
• 1 tbsp rice wine, or sake
• 1/2 tsp rice wine vinegar
• 1/4 tsp light brown sugar
• 1/4 tsp MSG
• 1/8 tsp salt

Seasoning D:

• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped fresh mint

Instructions

1. Toast the cumin seeds on a skillet over medium heat, stirring constantly, until they start to pop and smell fragrant.  Immediately transfer to a stone-mortar or spice-grinder before they burn.
2. Grind them into a consistency that resembles coarsely ground black pepper, then set aside.

TO PREPARE THE LAMB AND SEASONINGS:

1. Scatter lamb-slices flat on a chopping board in 1 single layer, then “tap” them all over with a sharp knife, aiming at scoring/tenderizing the meat without cutting through.  Do this thoroughly.  It allows the marinate to penetrate, and gives the lamb a more interesting texture. Then mix the lamb with the marinade, using your hands to really distribute the seasonings evenly.  Let marinate for at least 2 hours.
2. In 4 separate bowls, combine all the ingredients in each individual “Seasoning A”, “Seasoning B”, “Seasoning C” and “Seasoning D”.  Set aside.

TO COOK:

1. Bring a large pot of water to boil. 
2. Meanwhile, heat another large deep skillet/wok over high heat.  Mix 2 tbsp of canola oil into the marinated lamb to lubricate/separate them, then add to the hot skillet as spread out as possible.  Let caramelize for 30 sec without moving, then start sautéing just until they are no longer pink.  Add “Seasoning A” and cook just until it starts to soften, then transfer to a bowl.
3. Add the 4 tbsp of canola oil from “Seasoning B” to the same skillet until hot, then add the rest of “Seasoning B”.  Cook until fragrant without burning the garlic, then add “Seasoning C”. 
4. Turn off the heat while you cook the noodle. Prepare the noodles as per their instructions. Drain and transfer them to the skillet.  Turn the skillet heat back on high, then add the lambs/onion mixture and gently toss everything together.  Finish with “Seasoning D”.
5. Serve immediately with chili oil, and I’d like to sprinkle a bit more ground cumin on top.

Serves 2.