This dish is inspired by cumin lamb noodles, which as the name indicates, uses lamb instead of pork and is usually made with hand pulled noodles. I’ve opted for pork as I prefer the taste and it’s considerably cheaper, but feel free to use your meat of choice. Alternatively, you could keep the recipe meat-free by using pulled oyster mushrooms or crumbled tofu instead.

Any type of noodles will work in this recipe, but I like using dried Taiwanese-style sliced noodles, which are available in most asian supermarkets, online and in some large supermarkets.