Cumin Lamb Noodles
February 20, 2015

The lamb and cumin are just such a good combo and make earthy grassy flavors that build the base of this dish.

Cumin Lamb Noodles
For: 3 Servings
- 1 Pound Boneless Lamb Leg
- 12 Ounces Wide Rice Noodles
- 1 Tablespoon Cumin
- 1 Tablespoon Black Pepper
- 1/2 Tablespoon Coriander
- 15 Dried Red Chiles
- 1 Red Bell Pepper Chopped
- 2 Baby Bok Choys Sliced
- 1 Onion Sliced
- 3 Cloves Garlic
- 2 Inches Ginger
- 3 Fresh Chiles
- 1/4 Cup Soy Sauce
- 1/4 Cup Shaoxing cooking wine
- 5 Scallions Chopped
Instructions
- Remove gristle from lamb leg and slice into strips that are about 1 inch wide, 2 inches long, and 1/4 inch thick, against the grain. Toast the cumin, pepper, coriander, and dried chiles. Crush in a mortar and pestle or spice grinder. Toss the lamb with the spices and a little salt and set aside.
- Boil some water and remove from heat. Add the rice noodles. Let sit until tender, about 15 minutes. Strain and rinse.
- Slice all the veggies. Make a paste with the chiles, ginger, and garlic.
- Cook the onion in some oil until lightly browned. Add the bok choy and red pepper and cook 2 minutes. Remove from the pan. Cook the lamb to brown. Add in the ginger-chile-garlic paste and cook 1 minute. Add the cooking wine and soy sauce. Cook 2 minutes. Add in the noodles and the veggies and cook stirring for 2 more minutes. Mix in the scallions. Serve.