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Cumin Beef and Lamb Noodles

Cumin Beef and Lamb Noodles with Celery and Szechuan Pepper

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Recipe Details


Chef Liz is taking us on a trip to Northwestern China, where lamb is combined with cumin, spicy chiles, and tingly Szechaun pepper to create robustly flavored, but always comforting, dishes. Here, the lamb mingles with springy rice noodles, crunchy celery, and scallions. It’s a warm, homey bowl perfect for a chilly day.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 840
  • Protein 35g
  • Total Carb 95g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  •  celery stalks
    celery stalks
  • scallions
  • garlic
    2 cloves
  • ginger
    1/8 ounce
  • Thai chile
    Thai chile
  • rice noodles
    7 ounces
    rice noodles
  • ground cumin
    1 teaspoon
    ground cumin
  • ground Szechuan pepper
    1 teaspoon
    ground Szechuan pepper
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • ground beef and lamb
    10 ounces
    ground beef and lamb
  • light brown sugar
    1/2 tablespoon
    light brown sugar
  • black vinegar
    2 tablespoons
    black vinegar
  • dark soy sauce
    1/4 cup
    dark soy sauce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve celery stalks lengthwise, then thinly slice crosswise. Trim and discard scallion roots and thinly slice on a diagonal, keeping whites and light greens separate from dark greens. Thinly slice garlic. Trim and discard skin of ginger; mince. Halve Thai chile lengthwise; using a knife tip, discard seeds and stem; thinly slice crosswise.

  2. Cook rice noodles

    Cook rice noodles

    Add rice noodles to pot of boiling water and immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 9 minutes. Then, drain noodles and immediately rinse under cold water for 30 seconds to stop cooking. Set aside for Step 4.

  3. Sauté aromatics

    Sauté aromatics

    While noodles cook, heat 1 tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and sauté, stirring, until softened, 1-2 minutes. Add cumin, Szechuan pepper, garlic, ginger, Thai chile (use half for less heat), and half of cinnamon (discard remainder); sauté, stirring frequently, until fragrant, about 1 minute more. Meanwhile, pat beef and lamb dry with paper towel.

  4. Make beef and lamb sauce

    Make beef and lamb sauce

    To pan with aromatics, still over medium-high heat, add beef and lamb. Cook, breaking up meat, until browned, about 5 minutes. Add brown sugar, black vinegar, soy sauce, and 2 tablespoons water; cook, stirring, until liquid is slightly reduced and flavors have melded, 2-3 minutes more. Remove pan from heat. Add celery and rice noodles and stir to combine. Season with ½ teaspoon salt and black pepper as desired.

  5. Plate cumin beef and lamb noodles

    Plate cumin beef and lamb noodles

    Divide cumin beef and lamb noodles between serving bowls. Spoon over any remaining sauce from the pan. Garnish with scallion dark greens. Enjoy!

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