If making your own noodles, prepare the dough fully before starting the lamb stir fry. Set a pot of water to boil for the noodles once the lamb is done.

Add the cumin, Sichuan peppercorns, and coriander to a dry pan over medium-low heat. Toast the spices for about 5 minutes until fragrant and beginning to pop, then grind until partially powdered.

Combine the lamb, Shaoxing wine, salt, oil, and 2 teaspoons of the ground spices. Mix and add cornstarch, marinating the lamb for 15 minutes.

Heat oil in a large skillet over high heat until it begins to smoke. Add the marinated lamb, spreading it into a single layer. Add garlic and ginger on top and sear the lamb for 30 seconds to 1 minute.

Stir occasionally until the lamb is mostly browned on both sides and the aromatics begin to turn golden.

Add red onion and green chili, stir-frying for 10 to 20 seconds.

Add the spice mix and toss to coat the lamb and veggies with the spices.

Pour in the sauce, scraping the bottom of the pan to lift any caramelization. Stir-fry for another 30 seconds.

Turn off the heat, add cilantro, and stir to incorporate. Transfer everything to a big plate to stop the cooking process.

For hand-pulled noodles, stretch prepared dough pieces and add them to the boiling water, cooking for 1 to 2 minutes.

For packaged noodles, cook according to instructions.

Transfer cooked noodles into 4 bowls.

Add lamb and sauce over the noodles. Adjust with extra chili oil, chinkiang vinegar, and soy sauce as desired. Serve and enjoy!