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Spicy Cumin Noodles

Spicy Cumin Noodles

Spice up your dinner with Spicy Cumin Noodles! Quick, flavorful, and perfect for busy weeknights or casual gatherings. Enjoy bold flavors in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g noodles
  • 200 g thinly sliced beef
  • 1 onion, thinly sliced
  • 1 cm ginger, minced
  • 2 cloves garlic, minced
  • 1 handful fresh cilantro
  • 3 to 4 tablespoons chili oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 200 ml beef or chicken broth
  • 100 ml water
  • 1 tablespoon dark soy sauce (Kecap Manis)
  • 1 teaspoon light soy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 teaspoons brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon cornstarch

Equipment

  • Large skillet or wok
  • Pot for boiling noodles
  • Mortar and pestle or spice grinder
  • Whisk or fork for mixing sauce
  • Chopping board and knife

Method
 

  1. Toast cumin and coriander seeds in a pan over medium heat until fragrant; grind into a fine powder.
  2. In a bowl, whisk together the broth, water, soy sauces, vinegar, brown sugar, black pepper, and cornstarch.
  3. Heat oil in a large skillet; sauté onions, ginger, and garlic until softened and golden.
  4. Add sliced beef to skillet; cook until browned and liquid evaporates.
  5. Stir in the toasted spice powder, chili oil, and prepared sauce; bring to a simmer.
  6. Boil noodles per package instructions and blanch vegetables; drain well.
  7. Serve cooked noodles and vegetables in a bowl; pour sauce over and toss to combine.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Toasting spices enhances their flavor—don’t skip this step!
You can substitute bok choy with spinach, broccoli, or zucchini.
For a gluten-free dish, use rice noodles and tamari instead of soy sauce.
Leftovers can be refrigerated in an airtight container; flavors deepen overnight.
Reheat on the stovetop with a splash of water to keep the noodles from becoming mushy.
Tried this recipe?Let us know how it was!