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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!