Weeknight Dinners Meat

Cumin Lamb Stir-Fry Noodles

Name: Cumin Lamb Stir-Fry Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g lamb leg steak, partially frozen; 2 tsp cumin seeds, toasted and ground; 1 tsp dried chilli flakes; 3 garlic cloves, sliced; 2 cm piece ginger, sliced; 1 bunch spring onions, cut into 5 cm batons; 250 g dried wheat noodles; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp rice vinegar; 2 tbsp neutral oil; Fresh coriander, to serve

Cumin has an earthy, almost meaty quality that makes lamb taste more of itself rather than covering it up.

By Dana Reyes

Tested at least twice · Updated September 2026

Cumin Lamb Stir-Fry Noodles — Lamb, cumin and a little chilli heat — the kind of fast dinner that feels like a treat.

10 min

Prep time

10 min

Cook time

Serves

4.6

1,104 RATINGS

Why cumin works with lamb

Cumin has an earthy, almost meaty quality that makes lamb taste more of itself rather than covering it up. Toasting the seeds before grinding them releases the oil and deepens the flavour.

The lamb needs to be very thinly sliced so it cooks in the time the noodles take to soften. Partially freezing the meat for 20 minutes makes slicing easy.

Instructions

About 20 min from start to finish

Slice the lamb as thinly as you can against the grain. Toss with half the cumin, the chilli flakes and a pinch of salt.

Cook the noodles according to the packet, drain and rinse under cold water to stop them sticking.

Heat the oil in a wok or large frying pan until smoking. Add the lamb in two batches and stir-fry for 1-2 minutes until browned at the edges. Remove and set aside.

Add the garlic, ginger, spring onions and remaining cumin to the pan. Stir-fry for 30 seconds until fragrant, then add both soy sauces, vinegar and noodles.

Toss everything together for 1 minute, return the lamb to the pan and toss once more. Serve with fresh coriander.

Testing notes & substitutions

Three rounds of testing turned up three things worth knowing before you start cooking.

Wok vs frying pan

A wok is ideal but a large frying pan works. The key is high heat and not overcrowding the meat.

Noodle choice

Chinese wheat noodles, udon or even thick spaghetti all work. Rinse them so they stay separate in the pan.

Too spicy?

Reduce the chilli flakes by half and add a teaspoon of sugar to balance the heat.

Questions we get a lot

Can I use beef instead?

Yes — flank or sirloin sliced thinly. The cumin and chilli still carry the dish.

Why rinse the noodles?

It washes off excess starch so they do not clump when they hit the hot pan.

Can I add vegetables?

Bell peppers, shredded cabbage or snap peas all work. Add them with the spring onions.

Dana Reyes

Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.