Combine flour and water to form a dough, let it rest for 30 minutes. Bring a pot of salted water to a boil.

Toast whole cumin seeds, Sichuan peppercorns, and coriander seeds in a dry pan over medium-low heat for about 5 minutes.

Marinate sliced lamb with Shaoxing wine, salt, peanut oil, and 2 teaspoons of ground spices for 15 minutes.

Heat peanut oil in a skillet, add marinated lamb and sear for 30 seconds, then sauté with minced garlic and grated ginger.

Add red onion and green chili to the skillet, cook for 1-2 minutes, then deglaze with chili oil and sauces.

Stir in chopped cilantro, then remove the skillet from heat.

Cook the noodles in boiling water for 1-2 minutes, then drain and rinse under cold water.

Serve the cooked noodles topped with stir-fried lamb and sauce, and drizzle with extra chili oil if desired.