In a mixing bowl, combine flour and water, knead into a dough, and let it rest for 30 minutes.

While the noodles are resting, heat a dry skillet over medium heat. Add the cumin seeds, Sichuan peppercorns, and coriander seeds, toasting for about 3-5 minutes until fragrant.

In a separate bowl, marinate the lamb with Shaoxing wine, salt, peanut oil, and half of the ground spice mix. Let it sit for 15 minutes.

Heat a skillet over high heat, add 1 tablespoon of peanut oil, and sear the marinated lamb for 3-4 minutes.

Add minced garlic and ginger to the skillet, cooking for another minute until fragrant.

Add sliced red onion and hot green chili, stir-frying for about 2 minutes.

Incorporate the remaining ground spice mix, homemade chili oil, Chinkiang vinegar, light soy sauce, and dark soy sauce to the skillet, stir-frying for about 30 seconds.

Cook the noodles in salted boiling water for 1-2 minutes if using homemade noodles.

Drain the noodles and place them in serving bowls, topping with the lamb mixture and sauce.