- 2 1/2 Tablespoons cumin seeds
- 1 Tablespoon Sichuan peppercorns
- 1 package wide rice noodles, cooked (16 ounces)
- 2 Tablespoons vegetable oil
- 1 Tablespoon garlic, minced
- 1 Tablespoon ginger, minced
- 1 pound American lamb shoulder, thinly sliced
- 3 green onions, roughly chopped
- 1 yellow onion, halved and thinly sliced
- 1 serrano pepper, finely chopped, optional
- 3 Tablespoons soy sauce
- 1 Tablespoon chili oil
- 1 Tablespoon sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons sugar
- 1/2 cup cilantro, minced
- 1 Tablespoon sesame seeds
- Chili oil, for serving
Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.
Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.
Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.
Serve garnished with cilantro and drizzled with chili oil. Enjoy!
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