This is an adapted recipe of my Cumin Beef Stir Fry here, made for noodles. It’s similar, with a few changes. This recipe incorporates Chilli Oil, for extra lusciousness and deliciousness. You can most definitely use my Cumin Beef Stir Fry recipe as is for the noodles too, but I love the extra bite and spice that I get with the addition of the Chilli Oil. I also omitted a couple of steps and ingredients in this to make this a quicker and easier dish to whip up.
How to Dry Toast the Spices
The main ingredient in this dish is, of course cumin. I also added coriander seeds to complement the cumin, but you can just use the cumin. Toasting the spices is important to help release those flavours and fragrance – and boy, do my kitchen smell sooooo good after a toasting session.
Put the spices in a dry pan without oil. Place on top of the stove and use a low heat. Keep swivelling the pan to get an even roast and so that you do not burn the spices. It’s ready once you can smell the spices, and there’s a slight smoke wafting.
Ground the spices with a pestle and mortar, or your can just use a spice mill or grinder too.
If you have ready made cumin powder and coriander powder, then skip this toasting portion.
Chilli Oil
I made this with my own Homemade Chilli Oil. Of course, you can just buy your favourite chilli oil and drizzle it over at the end.
Beef
I skipped the marinating portion altogether, and sliced the beef thinly, so it gets as much flavour from that noodle seasoning sauce. I also love using shabu shabu beef slices. This recipe can be easily replaced with lamb.
Spicy Cumin Beef Noodles
2
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
2 Servings or 300g Noodles
Bok Choy or any vegetable of choice, blanched
200g Beef, sliced thinly
1 Onion
1/2 inch Ginger
2 Cloves Garlic
A bunch of Coriander
Oil for cooking
3 to 4 tbsps of Chilli Oil
- Spices, to dry toast and grind to powder:
2 tsps Cumin
1 tsp Coriander Seeds
- Seasoning Sauce Bowl:
200ml Beef Stock or Chicken Stock
100ml Water
1 tbsp Dark Soy Sauce (I used Kecap Manis)
1 tsp Light Soy Sauce
1 tbsp Rice Vinegar (I used Apple Cider Vinegar)
2 tsps Brown Sugar
1/2 tsp Black Pepper
1 tsp Cornstarch
Directions
- Dry toast the spice blend over low to medium heat, and grind to a powder.
- Prepare the seasoning sauce bowl.
- Heat oil in a pan. Once hot, toss in onion, ginger and garlic.
- Once fragrant, add the beef and stir fry with aromatics. Let the meat cook, and most of the liquid drawn out should evaporate.
- Add the ground cumin spice blend, the sauce bowl, and chilli oil. Stir through.
- Once the sauce bubbles and thickens, turn off the heat and stir through coriander. Noodle sauce is done.
- Cook noodles according to instructions, and blanch vegetables.
- Place noodles and vegetables in a bowl, and top over with the noodle sauce. Toss through! Done!
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