If you’re making homemade noodles, start by mixing your flour and water to form a smooth dough. Allow it to rest for at least 30 minutes, covered with a damp cloth.

In a dry skillet, toast whole cumin seeds, Sichuan peppercorns, and coriander seeds over medium-low heat for about 5 minutes. Transfer to a spice grinder and pulse until partially powdered.

Combine the diced lamb with Shaoxing wine, salt, peanut oil, and 2 teaspoons of the spice mix. Sprinkle cornstarch over the mixture and let marinate for about 15 minutes.

Heat a large skillet or wok until smoking hot. Add a splash of oil, then gently place the marinated lamb in a single layer. Sear for about 30 seconds, then stir occasionally for another 2-3 minutes.

Once the lamb is browned, toss in minced garlic, ginger, sliced red onion, and optional hot green chilis. Stir-fry for 10-20 seconds until fragrant.

Add the remaining spice mix, homemade chili oil, Chinkiang vinegar, light soy sauce, and dark soy sauce. Scrape the bottom of the skillet and stir-fry for another 30 seconds.

Turn off the heat and mix in chopped cilantro. Transfer the lamb mixture to a serving plate.

Cook your noodles in boiling water for 1-2 minutes or until al dente. Drain and rinse under cold water.

Divide the noodles into bowls and top with the lamb mixture. Serve with additional chili oil, vinegar, and soy sauce on the side.