Make sure the dough for the noodles is fully prepared before beginning the lamb stir fry. Set a pot of water to boil so that it will be ready to boil the noodles as soon as the lamb is done.

Add the cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir and toss frequently. Toast until the spices are fragrant and beginning to pop, about 5 minutes. Take the spices off the heat and grind until partially powdered.

Combine the lamb, Shaoxing wine, salt, oil, and 2 teaspoons of the ground spices. Mix and add the cornstarch, mixing by hand until the lamb is fully coated. Marinate for 15 minutes.

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

Stir occasionally until the lamb is mostly browned on both sides and the aromatics turn golden. It's OK if the inside is still slightly pink.

Add red onion and green chilis. Stir fry for 10 to 20 seconds.

Add the spice mix and toss to coat everything.

Pour in the sauce and scrape the bottom of the pan to lift any caramelization. Stir fry for another 30 seconds.

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

Take your prepared dough, stretch each piece, and add to the boiling water. Cook them for 1 to 2 minutes.

If using packaged noodles, cook according to the instructions. Transfer the cooked noodles into 4 bowls.

Add the lamb and sauce over the noodles. You can add extra chili oil, chinkiang vinegar, and soy sauce to taste. Enjoy!