📝 About This Recipe
Transport your senses to the bustling night markets of Urumqi with this iconic Northwest Chinese staple. This dish features chewy, vibrant yellow wheat noodles tossed in a tangy, spicy vinegar-soy dressing, topped with succulent lamb shoulder charred over high heat. The signature blend of toasted cumin and smoky chili flakes creates an aromatic profile that is bold, rustic, and deeply satisfying.
🥗 Ingredients
The Lamb & Marinade
- 500 grams Lamb shoulder or leg (cut into 1-inch cubes with some fat attached)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons Cumin seeds (toasted and coarsely crushed)
- 1 tablespoon Chili flakes (Xi'an or Aleppo style) (adjust for heat preference)
- 2 tablespoons Vegetable oil
Noodles and Sauce
- 600 grams Fresh Yellow Alkaline Noodles (often labeled as 'Hokkien' or 'Oil' noodles)
- 3 tablespoons Chinkiang black vinegar
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar (to balance the acidity)
Fresh Elements and Garnish
- 1 medium Cucumber (julienned into matchsticks)
- 1/2 cup Cilantro (roughly chopped)
- 1/4 small Red onion (thinly sliced)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the cubed lamb with soy sauce, Shaoxing wine, half of the crushed cumin, and 1 tablespoon of oil. Massage the marinade into the meat and let it rest at room temperature for 20 minutes.
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2
Prepare the dressing by whisking together the black vinegar, minced garlic paste, sugar, and sesame oil in a small bowl until the sugar is fully dissolved.
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3
Bring a large pot of water to a rolling boil. Add the yellow noodles and cook according to package instructions (usually 2-4 minutes). Be careful not to overcook; they should remain 'al dente' with a springy bite.
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4
Drain the noodles and immediately rinse them under cold running water to stop the cooking process and remove excess starch. Drain thoroughly and toss with a teaspoon of oil to prevent sticking.
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5
Thread the marinated lamb onto metal skewers, or prepare to cook them loose in a heavy cast-iron skillet for that authentic 'char'.
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6
Heat a grill pan or skillet over high heat until wisps of smoke appear. Add the remaining tablespoon of oil.
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7
Place the lamb on the hot surface. Let it sear undisturbed for 2-3 minutes to develop a deep brown crust. Flip and cook for another 3-4 minutes.
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8
Just before the lamb is finished, sprinkle the remaining cumin seeds and the chili flakes directly over the meat. The spices should toast and become fragrant almost instantly.
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9
Remove the lamb from the heat and let it rest for 2 minutes so the juices redistribute.
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10
In a large serving platter, toss the cold noodles with the prepared vinegar-garlic dressing until every strand is coated.
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11
Top the noodles with the julienned cucumber and sliced red onions to provide a cooling crunch.
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12
Place the hot, spiced grilled lamb directly on top of the noodles. Garnish generously with fresh cilantro and toasted sesame seeds.
💡 Chef's Tips
Use lamb shoulder rather than leg if possible, as the higher fat content prevents the meat from drying out during the high-heat grill. Always toast your cumin seeds in a dry pan before crushing them; this unlocks the essential oils and provides that signature 'Silk Road' aroma. If you can't find yellow alkaline noodles, thick spaghetti with a teaspoon of baking soda added to the boiling water is a surprisingly good substitute. Don't skip the cold rinse for the noodles; the contrast between the cold, tangy noodles and the hot, spicy lamb is the soul of this dish.
🍽️ Serving Suggestions
Serve with a side of 'Baba' (Xinjiang flatbread) to soak up the extra spiced oil and dressing. Pair with a cold glass of sweetened black tea or a light, crisp lager to cut through the richness of the lamb. A side of pickled garlic or smashed radish salad complements the vinegar notes perfectly. For extra heat, serve with a side of homemade chili oil with plenty of sediment.