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Cumin Noodles
with Asian cucumber salad

Active: 45 min Total: 45 min
This noodle dish comes from the Xi'an region of China where there are lots of Middle Eastern influences. It's smoky and a little bit spicy (if you want it to be) and is all about comfort. Pair it with a light, crunchy cucumber salad for a delicious weeknight meal.


Cumin Noodles:
  • Soy sauce, low-sodium - 1 Tbsp + 2 Tbsp
  • Cooking wine (opt) - 1 tsp
  • Vinegar, rice - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Mushrooms, shiitake - 3/4 lb , sliced
  • Fettuccine (sub similar noodle) - 8 oz
  • Garlic - 2 cloves , minced
  • Green onions - 2 stalks , chopped
  • Chilies, Thai (opt) - 2 , sliced
  • Onions, red - 1/2 , sliced
  • Cabbage, napa (sub green cabbage) - 1 lb , sliced
  • Cilantro (opt) - 1/4 cup , chopped
  • Cumin - 1 1/2 tsp + 1 tsp
  • Cornstarch - 1 Tbsp
  • Broth, vegetable - 1/2 cup
  • Oil, cooking - 1 Tbsp + 1 1/2 Tbsp
  • Eggs - 4
Asian Cucumber Salad:
  • Cucumbers - 1 lb , chopped
  • Garlic - 2 cloves , minced
  • Cilantro (opt) - 2 Tbsp , chopped
  • Sugar - 1 1/2 tsp
  • Vinegar, rice - 2 1/2 Tbsp
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Hot sauce (opt) - 1/2 tsp
  • Oil, toasted sesame - 1 tsp


  1. Cucumbers - Prep as directed. Place in a colander and sprinkle with some salt. Let sit / drain for 10 to 15 minutes.
  2. Make marinade for mushrooms - Mix together first part of soy sauce, cooking wine, rice vinegar, and toasted sesame oil. (Can be done anytime)
  3. Marinate mushrooms - Slice mushrooms. Pour marinade over mushrooms and toss to coat.
  4. Cook noodles - Cook noodles according to package instructions. (Can be done up to 3 days ahead)
  5. Garlic (for cucumbers and noodles) / Green onions / Chilies / Red onions / Napa cabbage / Cilantro (if using for cucumbers and noodles) - Prep as directed. (Can be done up to 4 days ahead)
  6. Marinate cucumbers - Heat up sugar, rice vinegar, soy sauce, and hot sauce in a microwave (30 to 60 seconds) or in a small saucepan. Add garlic (cucumber’s portion), cilantro (if using) and sesame oil. Toss with cucumbers and let sit for at least 15 minutes.
  7. Make stir-fry sauce - Mix together first part of cumin, cornstarch, second part of soy sauce, and vegetable broth.

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  1. Heat up a wok or saute pan over medium-high heat. Add first part of oil and then marinated mushrooms (with marinade) to heated oil. Saute for ~2 minutes. Add in half the green onions and chilies. Saute for another 30 seconds and then use tongs to transfer mushrooms out of pan into a bowl. Leave any liquid from cooking in the pan. Toss mushrooms with second part of cumin.
  2. Return pan to medium-high heat. Add red onions and saute for 2 minutes. Add in cabbage and cook for another 1 to 2 minutes.
  3. Push all the ingredients to the perimeter of the pan, forming a hole in the middle (like a donut). Give stir-fry sauce a stir before pouring it into the middle of the pan. Add garlic (portion for the noodles) to the sauce. Wait for sauce to bubble and darken. Then add cooked noodles and toss everything together. Season to taste with any of the previous seasonings - soy sauce, cumin, salt, and / or hot sauce.
  4. Heat a nonstick frying pan or skillet over medium heat. Add second part of oil and then crack eggs into heated oil. Cook until edges firm up (2 to 3 minutes) and then flip. Cook for another 1 to 3 minutes depending on desired doneness of yolk. Remove pan from heat.
  5. Divide noodles into bowls and top with cooked mushrooms and fried egg, plus remainder of green onions, cilantro (if using) and chilies. Enjoy with cold, crunchy cucumber salad!



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