- 1 lb. boneless leg of lamb or thick cut lamb steaks
- 1 tablespoon ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 3 tablespoons canola or other neutral oil, divided
- 8 ounces dried fusilli noodles or other spiral-type noodles
- 1 teaspoon cumin seeds
- 1 small red onion, thinly sliced
- 2 tablespoons chili crisp, plus more to taste
- 2 tablespoons water
- 4 teaspoons rice wine vinegar
- 2 teaspoons dark soy sauce
Cut the lamb against the grain into ½-inch-thick strips. Toss the lamb, ground cumin, cornstarch, salt, and 1 tablespoon of oil in a medium bowl until the lamb is evenly coated. Allow it to stand at room temperature for 15 minutes while you work on the noodles.
Meanwhile, bring a large pot of water to a boil over medium-high heat. Cook the noodles according to package directions until al dente. Drain well; set aside.
Heat the remaining 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the cumin seeds; cook, stirring often, until fragrant, about 10 seconds. Add the lamb in a single layer; cook until well browned, 3 to 4 minutes. Stir in the onion; cook, stirring occasionally, until the lamb is no longer pink and the onions are softened and starting to brown, 4 to 6 minutes.
Stir the chili crisp, 2 tablespoons water, rice wine vinegar, and dark soy sauce into the sauté pan until well combined. Add the noodles and cook, stirring constantly, until they are well coated in the sauce, about 30 seconds. Stir in additional chile crisp to taste and serve.
- Yields: 4 servings
- Preparation Time: 30 minutes