Begin by preparing your homemade hand-pulled noodles. Boil a large pot of water over high heat, ensuring it's bubbling vigorously. Once ready, lightly toss the dough until it's soft and pliable, stretching it into long, thin strips. Set aside while you prepare the rest of the ingredients.

In a dry skillet over medium heat, toast 2 tablespoons of cumin seeds, 2 teaspoons of Sichuan peppercorns, and 1 teaspoon of coriander seeds for about 5 minutes. Stir frequently until fragrant and golden brown. Remove from heat, then transfer into a spice grinder and pulse into a coarse powder.

In a mixing bowl, combine 1 lb of thinly sliced lamb with 1 tablespoon of Shaoxing wine, 1 teaspoon of salt, and 3 tablespoons of peanut oil. Add the ground spices you prepared and mix thoroughly. Allow the lamb to marinate for 15 minutes.

Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the marinated lamb, cooking until it's seared and browned, about 3–4 minutes. Stir in 8 minced garlic cloves and 2 inches of minced ginger, cooking for another 1-2 minutes until aromatic.

Introduce 1 thinly sliced red onion and 1 sliced hot green chili into the skillet, stirring quickly for about 10-20 seconds until the onion softens slightly.

Toss the lamb and vegetable mixture with the remaining spices, then pour in 3 tablespoons of Chinkiang vinegar, 4 teaspoons of light soy sauce, and 4 teaspoons of dark soy sauce. Stir everything together and let it heat up for about 2-3 minutes.

As your lamb mixture simmers, return to the pot of boiling water and cook your hand-pulled noodles for 1-2 minutes. Drain and rinse briefly under cold water to stop the cooking process.

Ladle the vibrant lamb mixture over the hot noodles. Drizzle with additional chili oil or soy sauce to taste, and garnish with freshly chopped cilantro.