Ingredients

Method

Bring a large pot of water to a boil. Cook the Chinese wheat noodles according to the package instructions until al dente. Drain and rinse the noodles under cold water, then set them aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced lamb and cook for 3-4 minutes, or until browned and cooked through. Remove the cooked lamb from the skillet and set it aside.

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and minced ginger, and cook for 1 minute, or until fragrant.

Stir in the ground cumin and ground Sichuan peppercorns, and cook for an additional 30 seconds to release their flavors.

Add the cooked lamb back to the skillet along with the soy sauce and hoisin sauce. Cook for 1-2 minutes, or until the lamb is well coated in the sauce.

Add the julienned bell pepper and julienned carrots to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they are crisp-tender.

Add the cooked noodles to the skillet, and toss everything together until the noodles are heated through and coated in the sauce.

Serve the Spicy Cumin Lamb Noodles hot, garnished with chopped green onions and chopped cilantro.