Begin by preparing your homemade hand-pulled noodles according to your preferred dough recipe. Allow the dough to rest for about 30 minutes, covered with a damp cloth to prevent drying. Once rested, stretch and pull the dough into thin, long strands.

In a dry skillet over medium heat, toast the whole cumin seeds, Sichuan peppercorns, and coriander seeds for 2-3 minutes or until fragrant, stirring frequently to avoid burning.

In a mixing bowl, combine the well-marbled lamb with Shaoxing wine, salt, peanut oil, the ground spice mix, and cornstarch. Mix thoroughly and let it marinate for approximately 15 minutes.

Heat a skillet or wok over medium-high heat until hot. Arrange the marinated lamb in a single layer and let it sear until browned, about 3-4 minutes. Then, add minced garlic and ginger, stirring for another minute until aromatic.

Introduce sliced red onion and hot green chilies to the skillet, stir-frying briefly for about 2 minutes. Then pour in the sauce ingredients, mixing well.

Remove the skillet from the heat and stir in chopped cilantro. Cover to keep it warm while preparing the noodles.

Bring a large pot of salted water to a rolling boil. Add the hand-pulled noodles and cook for 1-2 minutes until tender yet slightly chewy. Drain the noodles in a colander.

On each plate, serve the noodles topped with the savory lamb and sauce mix, garnished with extra chili oil or soy sauce if desired.