Spicy Cumin Chilli Oil Beef Noodles

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

Recipe by Sha

0.0 from 0 votes

Course: Uncategorized

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

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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