In a dry skillet over medium heat, toast 2 tablespoons of whole cumin seeds, 1 tablespoon of Sichuan peppercorns, and 1 tablespoon of coriander seeds for about 5 minutes until fragrant.

Transfer to a spice grinder and grind until partially fine.

In a mixing bowl, combine 1 pound of tender lamb with 2 tablespoons of Shaoxing wine, 1 teaspoon of salt, 1 tablespoon of peanut oil, and 1 tablespoon of cornstarch. Stir well and let marinate for 15 minutes.

Heat 2 tablespoons of peanut oil in a large skillet over high heat. Add the marinated lamb in a single layer and sear for about 30 seconds.

Stir to brown the meat evenly until golden.

Introduce 3 cloves of minced garlic and 1 tablespoon of minced ginger to the skillet, stirring quickly for about 1 minute until fragrant.

Add 1 sliced red onion and 1-2 hot green chilies to the pan. Stir-fry for 10-20 seconds until the onion is just tender.

Sprinkle in the ground spice mix and pour in 2 tablespoons of homemade chili oil, 2 tablespoons of Chinkiang vinegar, and 3 tablespoons of soy sauce. Stir-fry for about 30 seconds.

Remove the skillet from heat and fold in a handful of chopped cilantro. Mix until evenly distributed.

In a separate pot, bring salted water to a boil. Cook homemade hand-pulled noodles for about 2 minutes or follow package instructions for wide wheat noodles.

Drain the noodles and rinse gently under cold water.

Plate a generous serving of the cooked noodles in a bowl. Top with the lamb mixture and sauce, drizzling with extra chili oil and vinegar as desired.