If you’ve ever walked through New York City with a rumbling stomach, you might’ve heard the siren call of Xi’an Famous Foods. Known for their cumin lamb noodles and insanely good Chinese pork burgers, this spot has built a cult following for a reason. But here’s the good news—you don’t have to hop on a plane or book a pricey weekend trip to taste something that good. You can make it right at home.
Now, let’s be real: if you go the full route with homemade hand-pulled noodles, this isn’t exactly your average Tuesday night dinner. But trust me—every single minute is worth it. The original recipe uses a jaw-dropping 30 spices in its secret sauce (yeah, you read that right). My version dials that back to something more realistic while still packing the same bold punch. Think of it as the Quick Meat Dishes version of their epic bowl, minus the 3-hour spice grinding marathon.
My Take on a Legend
When I was traveling through Xi’an, I noticed flavors and textures that the restaurant’s recipe gets spot-on—but I also found a few things I wanted to tweak. I skip the celery and cabbage you’ll see at Xi’an Famous Foods and toss in fresh cilantro for a bright, herby hit. One thing I don’t skip? Those hand-pulled noodles. They’re the heart of the dish. If you’ve never made homemade noodles or pasta, don’t panic—I promise, they’re easier than they sound. And let’s be honest, they taste so much better than anything out of a package.
If you’re short on time, you can totally cheat with wide, semi-fresh noodles from your local Asian market. Look for labels like “pulled noodles,” “planed noodles,” or “cut noodles.” They should look thick, wide, and just a little rustic—perfect for soaking up that saucy, spicy goodness.
The Lamb Lowdown
Choosing the right cut of lamb is crucial. Well-marbled cuts like loin or shoulder are your best bet. They bring the tenderness and fat you need for a rich, satisfying bite. Can’t find those exact cuts? No worries—ask your butcher for a recommendation. Even large stew meat can work if you slice it right.
Pro tip: Trim off tough white connective tissue and any membrane-like layers. Otherwise, they’ll turn chewy once cooked—and chewy is not what we’re going for here. The goal is tender, juicy strips that practically melt into the noodles.
Flavor Starts with Fresh Spices
This is not the time to grab the dusty cumin jar that’s been in the back of your pantry since the last time you “tried” curry. Use whole spices whenever possible. Dry roast them first to unlock that deep, toasty aroma, then grind them fresh. It’s a small step that pays off with double the fragrance.
Also—do all your prep before you even think about turning on the stove. Lamb cooks fast, and once that wok or pan is hot, you’ll be moving faster than a TikTok recipe video.
How It All Comes Together
The magic here happens in minutes:
- Sear the lamb—get that golden-brown crust before anything else.
- Toss in the aromatics—ginger and garlic for instant kitchen perfume.
- Add onions and peppers—quick stir fry to keep them crisp.
- Sprinkle in the spice blend—watch it bloom in the hot oil.
- Pour in the sauce—this is where things get saucy in the best way.
- Stir in fresh cilantro for a burst of green.
- Pile it all over those chewy noodles and…boom. Dinner’s served.
Chili Oil: The Real MVP
Let’s talk about the oil situation. At the restaurant, they go hard—half a cup of chili oil hard. It’s not about insane heat, though; it’s about depth and flavor. If that’s too much for you, scale back to 1/4 cup and drizzle more on at the table.
And FYI—this is not a low-calorie dish. It’s the noodle equivalent of throwing on your comfiest sweater, sinking into the couch, and saying, “Yeah, I deserve this.”
Why This Dish Rocks for Any Occasion
Want to impress your friends with Foreign Recipes Dinners? Need Modern Dinner Recipes that aren’t boring? Looking for something worthy of your New Years Chinese Food spread? This is it. It’s indulgent, it’s bold, and it makes you feel like you’re eating straight out of a backstreet noodle shop in Xi’an.
The lamb’s warm spice profile also plays beautifully with other Carbohydrate Side Dishes—think scallion pancakes, dumplings, or even fluffy jasmine rice if you want to stretch the meal. And if you’ve been craving a food adventure without booking a flight, this checks all the boxes.
A Little Extra Inspiration
If you love exploring recipes like this, you’ll probably also dig trying something like an Ika Sansai Recipe—Japanese marinated squid salad—or testing your skills with hearty Meat Dutch Oven Recipes. I love mixing it up with different Call Dinner Ideas from around the world because, honestly, half the fun of cooking is taking your taste buds on vacation.
In the end, this Spiced Lamb noodle bowl is everything you want from a restaurant-quality meal at home: chewy noodles, tender lamb, toasty cumin, and enough chili oil to make you feel slightly rebellious. So clear the counter, grab your rolling pin, and get ready—your kitchen’s about to smell amazing.
Spiced Lamb Noodles – Quick Meat Dish for Modern Dinner Recipes
- Total Time: 30 minutes
- Yield: 4 servings
Description
Enjoy restaurant-quality cumin lamb noodles at home with tender lamb slices tossed in a flavorful chili oil sauce, served over handmade hand-pulled noodles or wide wheat noodles.
Ingredients
Noodles:
- 1 batch homemade hand-pulled noodles (or substitute with wide wheat noodles)
Spice Blend:
- 2 tablespoons whole cumin seeds
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon whole coriander seeds
Lamb & Marinade:
- 1 lb lamb, thinly sliced against the grain (choose a well-marbled cut like loin or shoulder)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon salt
- 1 teaspoon peanut or vegetable oil
- 2 teaspoons cornstarch
Sauce:
- 1/2 cup homemade chili oil (plus extra to taste) (see note 3)
- 3 tablespoons Chinkiang vinegar
- 1/4 cup Shaoxing wine (or dry sherry)
- 4 teaspoons light soy sauce
- 4 teaspoons dark soy sauce
For Stir-Frying:
- 1 tablespoon peanut or vegetable oil
- 8 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 red onion, thinly sliced
- 1 hot green chili, sliced
- 1/2 bunch fresh cilantro, chopped (about 1 heaping cup loosely packed)
Instructions
- Prepare the noodles:
- If you’re making hand-pulled noodles from scratch, have your dough ready before you start cooking the lamb. Bring a large pot of water to a boil so it’s ready to cook the noodles as soon as the lamb is done.
- Toast and grind spices:
- Heat the cumin seeds, Sichuan peppercorns, and coriander seeds in a dry skillet over medium-low heat. Stir frequently until the spices are aromatic and start popping, about 5 minutes. Remove from heat and grind them coarsely using a mortar and pestle, spice grinder, or even a sturdy pan.
- Marinate the lamb:
- In a bowl, combine the sliced lamb with Shaoxing wine, salt, oil, and 2 teaspoons of the freshly ground spice mix. Toss well to coat evenly. Add cornstarch and mix by hand until all slices are covered. Let the lamb marinate for 15 minutes.
- Cook the lamb and aromatics:
- Heat oil in a large skillet over high heat until it just starts to smoke. Spread the marinated lamb in a single layer, separating slices with tongs or chopsticks to avoid clumping. Add minced garlic and ginger on top. Let the lamb sear undisturbed for 30 seconds to 1 minute until browned on the bottom.
- Stir occasionally, cooking until the lamb is browned on most sides and the garlic and ginger turn golden. It’s okay if the lamb is still a bit pink inside.
- Add veggies and spices:
- Toss in the sliced red onion and green chili, stir-frying briefly for 10-20 seconds. Sprinkle in the remaining spice mix and stir to coat everything evenly.
- Finish the sauce:
- Pour the chili oil, Chinkiang vinegar, Shaoxing wine, light soy sauce, and dark soy sauce into the pan. Scrape the bottom to lift any caramelized bits, then stir-fry everything together for another 30 seconds.
- Turn off the heat and fold in the chopped cilantro. Transfer the lamb mixture to a serving plate to prevent overcooking.
- Cook the noodles:
- Drop your hand-pulled noodles into boiling water and cook for 1-2 minutes until tender. If using store-bought noodles, follow the package instructions. Drain and divide noodles into 4 serving bowls.
- Serve:
- Spoon the spiced lamb and sauce generously over the noodles. Adjust with extra chili oil, vinegar, or soy sauce to suit your taste. Dig in and enjoy!
Notes
Ingredient Notes & Tips
- For a restaurant-style experience, use about 2/3 of a hand-pulled noodle batch per serving, but making a full batch ensures plenty and leftovers.
- If you don’t have whole spices, ground versions can work but use about 1 teaspoon extra of each spice for stronger flavor. Skip to adding spices directly during stir-fry and toast for 10-30 seconds before adding sauce to boost aroma.
- If 1/2 cup chili oil feels too oily, start with 1/4 cup in the stir-fry and add more at the table for a customized heat level.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 6.5 g
- Sodium: 946 mg
- Fat: 27.4 g
- Saturated Fat: 5.3 g
- Carbohydrates: 42.6 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 100 mg