Cumin Lamb Ramen Published: January 14, 2026 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Cumin Lamb Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x Servings: 1 1 immi Spicy “Beef” packet 1 tbsp whole cumin seeds 1 tsp Sichuan peppercorns ½ tsp whole coriander seeds 4 oz thinly sliced lamb ½ tbsp Shaoxing wine ½ tsp salt 1 garlic clove, smashed 1 slice ginger 1/2 green onion stalk, cut into 3-inch chunks 1 cinnamon stick 1 cup beef broth ½ tsp soy sauce ½ tsp sugar 1 bok choy head, separated into leaves Toppings: chili oil and cilantro Cook Mode Prevent your screen from going dark Instructions Heat a frying pan over medium low heat and add cumin seeds, Sichuan peppercorns, and coriander seeds. Toast until fragrant, about 2-3 minutes, shaking the pan occasionally. Transfer to a mortar and pestle or spice grinder and grind until coarse. Set aside. In a medium bowl, combine lamb, 1 tsp of the ground spice mix, Shaoxing wine, salt and 1 tsp neutral oil. Mix until lamb is fully coated. Set aside to marinate for 10 minutes. In the meantime, bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside. In the same pot, heat 1 tbsp of neutral oil and sauté the garlic clove, ginger, green onion, cinnamon stick and a pinch of the ground spice mix for 1-2 minutes. Then, add 1 cup of water and 1 cup of beef broth and bring to a boil. Then, add ramen spice packet, soy sauce and sugar and stir until fully combined. Adjust seasoning to taste and simmer for 3 minutes. Add the bok choy and simmer for 2-3 more minutes until slightly softened. Take off heat and set aside. Heat 1 tbsp neutral oil in the frying pan over medium high heat and add lamb. Sear on one side until golden brown, about 2-3 minutes, and sauté until cooked through. Set aside. Add ramen noodles to a bowl and top with the lamb and bok choy. Strain broth and pour all over and garnish with chili oil and cilantro. Enjoy!