Step 1

In a mixing bowl, combine the thinly sliced lamb, Shaoxing cooking wine, and salt. Mix until well combined and the cooking wine absorbed.

Step 2

Add the cornstarch and mix well. Then finish by adding the oil and mixing until evenly combined. Set aside and allow the lamb to marinade while you prepare the other ingredients.

Step 3

Place the cumin, coriander, and Sichuan peppercorn into a pan over medium heat. Toast the spices until golden brown and fragrant, about 3 to 5 minutes.

Step 4

Allow the spices to cool until room temperature and grind into fine powder using a mortar and pestle or a spice grinder. Set aside until needed.

Step 5

Combine all the ingredients for the sauce (chili oil, black vinegar, soy sauce, and sugar) and mix well to combine. Set aside until needed.

Step 6

Combine the cilantro, Asian chives, and Chinese celery and mix to combine. Set aside until needed.

Step 7

Bring a pot of water to a boil and add the wide noodles. Cook the noodles according to package instructions or until just cooked.

Step 8

About 30 seconds before the noodles are done cooking, add the chopped cabbage. Allow the cabbage to cook for the remaining time that's needed for the noodles. Once done, drain the noodles and cabbage well and set aside.*If you feel more comfortable, you can cook the noodles and cabbage separately. The cabbage only needs about 30 seconds to cook.*

Step 9

In a wok or sauté pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the minced garlic and ginger and sauté until fragrant, about 10 seconds.

Step 10

Once the aromatics are fragrant, add the red onion and chili pepper. Sauté briefly, about 5 to 10 seconds, then add the marinated lamb. While cooking, separate the lamb as best as possible. *If you prefer, you can push the onion and chili to one side of the pan and cook the lamb on the other side to help make it easier to separate and to prevent the onion from becoming overcooked.*

Step 11

When the lamb is almost done cooking, sprinkle in the ground spices. Toss and stir fry until well combined. Drizzle 1 tablespoon of Shaoxing rice wine around the lamb and stir fry until the alcohol is cooked off and smells fragrant, about 15 to 30 seconds.

Step 12

Give the prepared sauce a stir and add it to the lamb. Allow the sauce to heat up and immediately add the noodles and cabbage. DO NOT reduce the sauce! Toss until the noodles are evenly coated with sauce and everything is well combined.

Step 13

Finish the cumin lamb noodles by adding the your desired amount of the herb mix and toss to combine.

Step 14

Portion and serve immediately and top with more herb mix for garnish and more chili oil if desired.