Begin by boiling a large pot of water over high heat. Meanwhile, prepare the dough for your homemade hand-pulled noodles, kneading vigorously until smooth and elastic, about 10 minutes. Allow the dough to rest for 30 minutes, covered with a damp cloth. Once rested, roll it into long strips, ensuring they are pliable and ready for cooking.

In a dry skillet over medium heat, toast 2 tablespoons of cumin seeds, 1 tablespoon of Sichuan peppercorns, and 2 tablespoons of coriander seeds. Stir frequently for about 2-3 minutes, or until the spices become fragrant and toasted. Remove from heat and transfer the spices to a spice grinder, blending them into a coarse powder to use later in the Cumin Lamb Noodles.

In a mixing bowl, combine 1 lb of thinly sliced lamb with 1 tablespoon of Shaoxing wine, 1 teaspoon of salt, 3 tablespoons of peanut oil, and the freshly ground spice mix. Mix well to coat evenly and allow the lamb to marinate for at least 15 minutes.

Heat a skillet over high heat and add 2 tablespoons of peanut oil. Once shimmering, add the marinated lamb in a single layer, cooking until browned, approximately 3-4 minutes. Stir in 8 minced garlic cloves and 2 inches of minced ginger, cooking for an additional 2 minutes until aromatic.

Stir in 1 thinly sliced red onion and 1 sliced hot green chili to the skillet. Cook for 2-3 minutes until the onion softens slightly.

Add 1 tablespoon of Chinkiang vinegar, 4 teaspoons of light soy sauce, and 4 teaspoons of dark soy sauce to the skillet. Stir well to combine all ingredients, cooking until the sauce begins to bubble and thicken, about 2-3 minutes.

Return to your boiled water and cook the homemade hand-pulled noodles for about 2-3 minutes, or until they float to the surface and have a chewy bite. Drain them well and rinse under cold water briefly.

To serve your Cumin Lamb Noodles, layer the lamb mixture generously over the cooked noodles in bowls. Garnish with freshly chopped cilantro and drizzle extra chili oil or soy sauce as desired.