Begin by preparing your dough for the homemade hand-pulled noodles. Allow the dough to rest for at least 30 minutes at room temperature.

In a dry skillet over medium-low heat, add the whole cumin seeds, Sichuan peppercorns, and coriander seeds. Toast for about 5 minutes, stirring occasionally until fragrant.

Combine the lamb with Shaoxing wine, salt, peanut oil, the ground spice mix, and cornstarch in a bowl to marinate. Let it sit for 15 minutes.

Heat a skillet over high heat. Add the marinated lamb in a single layer, searing for about 2-3 minutes until browned, then stir-fry for an additional 2-3 minutes.

Toss in the minced garlic, ginger, sliced red onion, and hot green chili. Stir-fry for an additional 10-20 seconds until fragrant.

Sprinkle the remaining toasted spice mix over the mixture. Pour in the homemade chili oil and Chinkiang vinegar while scraping the pan to deglaze.

Add the freshly made noodles to the boiling water, cooking for 1-2 minutes until they float.

To serve, place cooked noodles into bowls and top them with the flavorful lamb mixture and sauce. Adjust seasoning to taste.