Spicy Cumin Lamb Noodles (Easy Hand-torn Version)
A tasty combination of two classic dishes, spicy cumin lamb noodles are bursting with great flavours. This hand-torn version is easy & fail-proof. A tutorial video is included.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g all-purpose flour (plain flour)
- 1 pinch salt
- 100 g water (adjust slightly if necessary, see note 2)
- Cooking oil (for coating)
- 350 g lamb (preferably lamb leg cut)
- 2 teaspoon tapioca starch, or corn starch
- 2 teaspoon cumin powder
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon cooking oil
- 2 tablespoon cooking oil
- 3 cloves garlic, minced
- 2 stalks scallions, finely chopped
- ½ onion, sliced
- 1 tablespoon chili flakes (see note 2)
- 1 teaspoon ground chili (see note 3)
- 2 teaspoon cumin seeds
- 1 tablespoon light soy sauce
- ⅓ teaspoon salt
- ½ tablespoon sesame seeds
- Coriander, chopped (optional)
Instructions
- 1
IF KNEADING BY HAND: Mix flour and salt. Add water gradually. Mix with chopsticks/spatula until no more liquid can be seen. Combine and knead briefly into a dough. Leave to rest (covered) for 10 mins. Knead again for about 2 mins until very smooth. Cover and rest again for at least 60 mins.
- 2
IF KNEADING WITH A STAND MIXER: Add flour, salt and water into the mixing bowl. Knead with a dough hook on low speed until a very smooth dough forms (It takes about 8 mins). Cover and rest for at least 60 mins (see note 4 for tips on make-ahead).
- 3
Cut the lamb against the grain into thin slices then put into a mixing bowl.
- 4
Add starch, cumin powder, Shaoxing rice wine. Mix well.
- 5
Pour in oil. Stir to coat evenly. Set aside.
- 6
Once the dough is well rested, divide it into 4 pieces. Use cooking oil to coat each piece.
- 7
Bring a large pot of water to a full boil. Take a piece of dough and flatten it a little in your hands. Pinch on the edge with your fingers. Pull it outwards until it breaks.
- 8
Once you finish all the dough, leave to cook for a further minute.
- 9
Transfer the noodles to a colander. Rinse for a few seconds under running water then set aside.
- 10
Heat up a wok until it smokes (see note 5). Pour in oil. Stir in the marinated lamb. Then add garlic, scallions and onion. Fry until the lamb loses its pinkness.
- 11
Add chili flakes, chili powder, cumin seeds, light soy sauce, salt and sesame seeds. Fry for a further 30 seconds or so.
- 12
Put in the cooked noodles. Stir well to evenly coat the noodles with the sauce.
- 13
Dish out and garnish with coriander if using. Serve immediately.