Mala Cumin Lamb Noodles
American Lamb Loin, Egg Noodles, Taiwanese Cabbage, Okra, Shishito Peppers, Lotus Root, Chile Oil, Scallions
Chef Simone Tong of Zoé Tong | Austin TX
Yield: 2 servings
“This dish takes inspiration from the lamb-centric dishes of Xinjiang, Northeastern China, and Urumqi (Wulumuqi). These regions are known for their bold use of cumin and Sichuan peppercorns, creating an earthy, aromatic, and slightly numbing flavor profile. It is my way of celebrating these vibrant traditions while incorporating local seasonal vegetables to add freshness and locality, applying our culinary philosophy of nourishment by the land in which we live. The American lamb loin offers tenderness and a mild flavor profile that perfectly complements the bold spices. The lamb’s premium quality ensures it withstands the high heat of the wok without losing its juiciness, making every bite flavorful and satisfying. The dish bridges traditional and contemporary elements, blending bold Chinese spices with the freshness and sustainability of local ingredients.” — Chef Simone Tong
Adapted by StarChefs | January 2025 | Photo: Jessica Attie
INGREDIENTS
Lamb:
8 ounces American lamb loin, cut on a bias into ½-inch thick slices
2 tablespoons Shaoxing wine
1 tablespoon tamari
1 teaspoon ground cumin, toasted
½ teaspoon ground green Szechuan peppercorns, toasted
Kosher salt
Ground black pepper
Egg Noodles:
Kosher salt
280 grams fresh egg noodles
1 teaspoon grapeseed oil
To Assemble and Serve:
1 cup neutral oil
1 tablespoon reserved lamb fat
10 grams sliced ginger
2 cloves garlic, chopped
100 grams Taiwanese cabbage, cut into 2-inch squares
50 grams thinly sliced okra
50 grams sliced shishito peppers
50 grams diced lotus root
2 scallions, greens cut into 3-inch pieces, whites halved lengthwise
½ watermelon radish, thinly sliced
1 tablespoon Shaoxing wine
1 tablespoon ground cumin
½ tablespoon ground green Szechuan peppercorns
1 teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon mushroom powder
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1 tablespoon Chinkiang vinegar
Chile oil
Cold-pressed green Szechuan peppercorn oil
Thinly sliced scallions
METHOD
For the Lamb:
In a mixing bowl, toss to evenly coat lamb with wine, tamari, cumin, and Szechuan peppercorns. Season with salt and pepper. Let sit 10 minutes at room temperature.
For the Egg Noodles:
Bring a large pot of water to a boil. Add generous amount salt. Add noodles and cook 3 minutes. Drain and shock noodles in ice bath to stop cooking. Drain and transfer to a mixing bowl. Toss with oil and set aside.
To Assemble and Serve:
In a wok over high flame, heat oil until smoking. Pour oil out to ensure the wok is nonstick. Add additional cold oil and heat until shimmering. Add Lamb and cook until medium-rare. Using a slotted spoon, remove lamb from wok and set aside. Reduce heat and add lamb fat, ginger, and garlic. Cook 1 minute, then add cabbage, okra, peppers, lotus root, scallions, and radish. Increase heat and cook until wok hei is achieved. Deglaze wok with wine. Season with cumin, Szechuan peppercorns, black pepper, salt, and mushroom powder. Add Egg Noodles and gently toss to combine. Add oyster sauce and Lamb. Taste and adjust seasoning with cumin and Szechuan peppercorns. Remove from heat and stir in soy sauce and vinegar until mixture is evenly coated. Divide evenly into two serving bowls. Drizzle with chile oil and peppercorn oil. Garnish with scallions.
