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Spicy Cumin Lamb Noodles

There are a lot of things that I am grateful to Marion Grasby of @marionskitchen for. 🙏

Her blog always has the most mouthwatering pics, her videos are clear cut and so instructional and her recipes have really expanded my horizon in terms of Asian flavors. Take this recipe for Spicy Cumin Lamb Noodles that calls for Sichuan pepper, something I had never tried before. It’s so good! It doesn’t have the same heat as black peppercorns, the Sichuan peppercorns have a slightly citrus-y flavor and your mouth feels all tingly and a bit numb and it’s the most interesting thing I’ve tasted in a while! You have to give these noodles a try. The lamb works so well with all the garlic, cumin and Sichuan pepper and anyway, there’s hardly anything better than a bowl of steaming, spicy noodles when the weather starts getting colder. Let us know how you like them!

xoxo Donata

Spicy Cumin Lamb Noodles


1.3 lb (600g) cooked udon noodles*

1 tbsp sesame oil

1 tsp whole cumin seeds

2 tsp Sichuan peppercorns (Sichuan peppercorns are available in the spice section at many major supermarkets or at your Asian grocer. Or do as I did and order on Amazon! I used the full 2 tsp and loved it, but felt like 1 to 1 1/2 tsp would have been enough if your palate is on the delicate side.)

2 tbsp vegetable oil

8 garlic cloves, finely chopped

7 oz (200g) lamb fillet, thinly sliced (you could also use beef)

300g sliced Asian greens, e.g. Chinese kale, baby bok choy and Chinese spinach ( I used 3 cups (150 g) baby bok choy, 100 g Napa or Chinese cabbage and 2 cups (50 g) of regular fresh spinach

¼ cup (60 ml) oyster sauce

¼ cup (60 ml) regular or light soy sauce

½ cup (75 g) spring onions (scallions), finely sliced (I substituted red onions as I had those on hand)

4 fried eggs to serve

Chili oil or chilli flakes to serve (optional)


  1. Soften the udon noodles according to the packet instructions. Usually this involves soaking or simmering them in boiling water. As soon as the noodles pull apart, drain them and toss with the sesame oil.

  2. While your noodles are cooking, toast your Sichuan peppercorns and cumin seeds in a dry frying pan over medium-high heat until they just start to smoke. Use a mortar and pestle or a spice grinder to grind to a fine powder.

  3. When your noodles are cooked, heat the vegetable oil in a wok or frying pan over high heat. Add the garlic and stir-fry for about 30 seconds. Add the lamb and stir-fry for a minute or until the lamb is almost cooked. Add the pepper and cumin spice powder and stir-fry for another 30 seconds. Add the Asian greens, cooked noodles, oyster sauce and soy sauce. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce.

  4. Remove from heat and divide the noodles between serving bowls. Top with a fried egg, spring onions and chilli oil/flakes if using.

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