How to make it

1. Heat a small sauté pan over medium low heat. Add the cumin seeds and Sichuan peppercorns to the pan and toast the spices for 2-3 minutes. Add the spices to a spice grinder and blend until coarsely ground. 
2. Bring a pot of water to a boil. Add the noodles to the water and cook according to the package directions. Reserve 1 cup of the cooking water then drain the noodles and set them aside. 
3. Heat the vegetable oil in a wok over medium heat. Add in the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Cook for 1 minute until fragrant. Increase the heat to high and add in the ground lamb. Cook and crumble the lamb to pieces until browned and cooked through. Then mix in the ground spices, green onion, yellow onion, serrano pepper, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Pure Sesame Oil, rice wine vinegar, and granulated sugar. Allow it to cook for 5 minutes. If the sauce becomes too thick, mix in a splash of the reserved cooking water.
4. Add in the noodles and toss it together with the sauce. Season with salt to taste. Remove the wok from heat and garnish with cilantro and sesame seeds. Enjoy!