Step 1: Prepare the Dough (If Making Homemade Noodles)

1. In a large mixing bowl, combine flour and salt. Slowly add the warm water, mixing with chopsticks or a spoon until a shaggy dough forms.
2. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for at least 30 minutes to relax the gluten.
3. After resting, divide the dough into 4 pieces, roll each into a thin rope, and stretch or roll into wide, hand-pulled noodles. Dust with flour to prevent sticking.

(If using store-bought noodles, cook them according to package instructions and set aside.)

Step 2: Marinate the Lamb

1. In a bowl, mix the sliced lamb with cornstarch, soy sauce, Shaoxing wine, and vegetable oil.
2. Let the lamb marinate for at least 15 minutes while you prepare the sauce and noodles.

Step 3: Cook the Lamb

1. Heat 1 tablespoon of oil in a large skillet or wok over high heat.
2. Add the marinated lamb and sear for 2-3 minutes, stirring occasionally, until it develops a crispy golden-brown crust.
3. Remove from the pan and set aside.

Step 4: Make the Cumin-Chili Sauce

1. In the same pan, add another tablespoon of oil.
2. Stir-fry the garlic, ginger, cumin, Sichuan peppercorns, and chili flakes for 30 seconds, until fragrant.
3. Add the dark soy sauce, light soy sauce, rice vinegar, sugar, sesame oil, and chili oil, stirring well to combine.
4. Return the cooked lamb to the pan, tossing to coat in the sauce.

Step 5: Cook the Noodles

1. If using homemade noodles, bring a large pot of salted water to a boil.
2. Cook the noodles for 2-3 minutes until chewy but tender. Drain and toss with a little oil to prevent sticking.

Step 6: Assemble and Serve

1. Add the cooked noodles to the pan with the cumin lamb and sauce. Toss everything together until well coated.
2. Divide between bowls and top with cilantro, scallions, and sesame seeds.
3. Serve hot and enjoy the bold, spicy, and deeply flavorful cumin lamb noodles!