Ingredients

The following ingredients have 4 Servings
  • 1 batch homemade hand-pulled noodles ((or wide wheat noodles) (*Footnote 1))
  • 2 tablespoons whole cumin seeds
  • 2 teaspoons sichuan peppercorns
  • 1 teaspoon whole coriander seeds
  • 1 lb (450 g) lamb (, thinly sliced against the grain (well-marbled cut like loin or shoulder))
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 teaspoon salt
  • 1 teaspoon peanut oil ((or vegetable oil))
  • 2 teaspoons cornstarch
  • 1/2 cup homemade chili oil ((and more to taste) (*Footnote 3))
  • 3 tablespoons chinkiang vinegar
  • 1/4 cup Shaoxing wine ((or dry sherry))
  • 4 teaspoons light soy sauce
  • 4 teaspoons dark soy sauce
  • 1 tablespoon peanut oil ((or vegetable oil))
  • 8 cloves garlic (, minced)
  • 2 “ (5 cm) ginger (, minced)
  • 1 red onion (, thinly sliced)
  • 1 hot green chili (, sliced)
  • 1/2 bunch cilantro (, chopped (yield 1 heap cup loosely packed cut cilantro))

Instruction

  • If making your own noodles make sure the dough is fully prepared before beginning the lamb stir fry. Set a pot of water to boil so that it will be ready to boil the noodles as soon as the lamb is done.