Spicy Cumin Lamb Knife Sliced Noodles
Chinese, Noodles

Spicy Cumin Lamb Knife Sliced Noodles

ramyaramesh3007
Jump to Recipe Print Recipe

These easy chinese-spiced knife cut noodles topped with fragrant and aromatic vegan cumin lamb has a bold but addictive taste.

These Spicy Cumin Lamb Noodles are the perfect weeknight dinner or meal prep inspo for a healthy, balanced, high protein vegan meal. This recipe was inspired by cumin lamb and noodles that I’ve tried at Chinese restaurants. Here’s a little historical snippet of how cumin lamb got popularised:

In China, cumin lamb is particularly popular in the region of Xinjiang, a province in the northwest of the country known for its diverse ethnic population – including the Uighurs, Kazakhs, and Hui Muslims. Hence, the region has a blend of Turkic, Mongolian, and Central Asian flavours, creating an unique flavour profile.

The use of cumin in lamb dishes is heavily influenced by the Uighur and Kazakh culinary traditions. We also can’t forget the Silk Road Legacy – Xinjiang’s location along the ancient Silk Road facilitated cultural and culinary exchanges between China and Central Asia. This historical trade route introduced many spices, including cumin, to the region, which became integral to their then local cuisine.

One example of a popular cumin flavoured dish is Xinjiang-style Lamb Skewers (Chuanr) – also known as “chuanr” (串儿), they are seasoned with a blend of cumin, chili powder, and other spices before being grilled over an open flame. The result? Smoky, spicy, and savoury flavours that became immensely popular in street food markets and many restaurants.

What Do I Need For This Dish?

  • vegan lamb protein – or you can also use extra firm tofu that has been fried for a deeper flavour. I usually use vegan mock mutton that has a flavour similar to lamb or beef. You can find this in the frozen section of asian supermarkets or grocers.
  • aromatics – minced ginger, minced garlic, onion, green onions, dried red chillies, ground cumin, 5-spice powder
  • seasonings & sauces – hot bean paste. shaoxing wine (substitute with rice wine vinegar), light soy dark soy sauce
  • vegetable additions – bell pepper
  • noodles – you can use any noodles but for this dish flat noodles are recommended to coat the flavour. I used knife sliced noodles.
  • dry spices – sichuan pepper, gochugaru (korean red pepper flakes or any chili flakes), five spice, dark soy sauce, black vinegar, vegan oyster sauce

Alliums free substitutions:

  • Substitute spring onions with coriander.
  • For the cumin lamb, omit garlic and onion. Replace with a pinch of hing.
  • For the spiced noodles, omit garlic powder. Replace with a pinch of hing.

Gluten free substitutions:

  • Replace all soy sauces with gluten free soy sauce / tamari / coconut aminos.
  • Replace hot bean paste (which usually contains gluten) with a chili paste or chili crisp.
  • Omit vegan oyster sauce (if not gluten free) and substitute with mushroom powder.
  • Use flat rice noodles instead of knife cut noodles.
Print Recipe

Spicy Cumin Lamb Knife Sliced Noodles

These easy chinese-spiced knife cut noodles topped with fragrant and aromatic vegan cumin lamb has a bold but addictive taste.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese, Fusion
Keyword: noodles
Servings: 2

Ingredients

Spicy Cumin Lamb

  • 1 pack vegan lamb or mock mutton (450g) (sub with 450g fried tofu chunks)
  • 2 tbsp oil of choice
  • 2 tsp minced ginger
  • 2 tsp minced garlic 3 garlic cloves
  • 1/2 white onion
  • 2 spring onions (white parts – save the green parts for garnish)
  • 3 dried red chillies deseeded for less spice
  • 2 tsp ground cumin
  • 1 tsp 5-spice powder
  • 1/2 tsp sichuan pepper
  • 1 tbsp toasted sesame oil
  • 2 tbsp hot bean paste
  • 3 tbsp shao xing wine
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 red bell pepper cut into small pieces
  • 1/2 green bell pepper cut into small pieces

Cumin Spiced Noodles

  • 2 cakes instant ramen / knife cut noodles
  • 1 cup starchy noodle water
  • 2 tbsp gochugaru sub with red pepper flakes or chili flakes
  • 1/2 tsp sichuan pepper
  • 1 tsp 5-spice powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder (optional)
  • green parts of spring onion
  • 3 tbsp toasted sesame oil
  • 1 tbsp black vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp vegan oyster sauce

Garnish

  • sliced spring onions
  • chili oil (optional)

Instructions

  • Defrost your frozen plant based lamb or prepare your tofu by pan frying them in oil for 5-10 minutes until crispy.
  • To a medium sized pan, add 2 tbsp oil. Add in sliced onions and saute for 2-3 minutes.
  • Add minced garlic, ginger, white part of spring onions and saute for a few more minutes.
  • Add your red chillies and dry spices – cumin, 5-spice, sichuan pepper, and toasted sesame oil.
  • Saute them until the spices are fully cooked and don't emit the 'raw' flavour. They should be fragrant.
  • Then add hot bean paste, shao xing wine, light soy sauce, and dark soy sauce. Add a splash of water here if required.
  • Add in your plant based meat, bell peppers and cook them in the sauce for 5 minutes.
  • Meanwhile, boil your noodles according to package instructions. Save the starchy noodle water!
  • To a bowl, add in your spring onions/coriander and dry spices – sichuan pepper, 5-spice, ground cumin, and garlic powder.
  • Heat up some sesame oil and pour over the spices for the sizzle.
  • Now, add black vinegar, dark soy sauce and vegan oyster sauce. Add some of that noodle water for a thick sauce.
  • Add your noodles back in and give it a good toss.
  • Top the noodles with the cumin lamb, spring onions and serve!