Black Rice Noodles with Cumin Lamb
4 packages of Gloryland Royal Black Rice Noodles
2 tablespoons of whole cumin seeds
2 teaspoons of Sichuan pepper corns
1 teaspoon whole coriander seeds
1 pound of lamb shoulder, thinly sliced against the grain
¼ cup and 1 tablespoon Shaoxing wine
1 teaspoon salt
1 teaspoon of vegetable oil
2 teaspoons of cornstarch
½ cup chili oil
3 tablespoon Chinkiang vinegar
4 teaspoon light soy sauce
4 teaspoon dark soy sauce
8 cloves of minced garlic
4 tablespoon of minced ginger
1 red onion thinly sliced
½ bunch of cilantro chopped
Add cumin, peppercorns, coriander to a dry pan and heat over medium low. Toast the spices and stir and toss constantly for 5 minutes. Take spices off heat and grind until powdered.
Combine lamb, shaoxing wine, salt, oil, and ground spices, cornstarch, and mix by hand. Marinate for 15 minutes.
Add oil to large skillet and add lamb and add garlic and ginger. Leave the lamb to sear on each side for a few minutes. Add red onion and stir fry for 20 seconds. Add spice mix and coat everything with.
Pour in chili oil, Chinkiang vinegar, Shaoxing wine, light soy sauce and dark soy sauce. Stir fry for another 30 seconds. Turn off the heat and add cilantro.
Prepare the noodles to package instruction. Add lamb and sauce over the noodles. Add extra chili oil, chinkiang vinegar, and soy sauce to taste. Serve and enjoy!