- Serves 4
Hand smacked noodlesSend me these ingredients
Cumin Lamb Shoulder Noodles
- Combine flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Start on low speed and slowly incorporate water. If the dough is a little dry, add an additional 1 tablespoon of water at a time.
- Turn the speed up to medium and let knead for 10-15 minutes until smooth and elastic. Cover with cling wrap and rest for 1 hour.
- Line a tray with baking paper and set aside. Brush a clean work surface with oil and press the dough flat and cut into 10 equal strips. Pick up one noodle on both ends and lift it whilst slapping repeatedly onto the work surface while stretching to about 20cm ribbons. Place your noodles onto the tray and repeat the process.
- Bring a large pot of salted water to the boil. Cook the noodles for 2 – 3 minutes or until they rise to the surface. Drain and transfer to a bowl and toss with oil.
- To prepare the lamb, place lamb, 1 tablespoon vegetable oil, 1 tablespoon of shaoxing wine, cornstarch and spices into a mixing bowl. Toss to combine and set aside to marinate for at least 30 minutes.
- To make sauce, add 3 tablespoons of vegetable oil in a large work over medium heat followed by ginger and spring onion. Stir and cook for 1 minute before adding in garlic and chilli. Cook for a further 30 seconds.
- Turn heat to high and add lamb. Stirfry until just browned then add 2 tablespoons of Shaoxing wine, chilli oil, sugar, vinegar, soy sauce, salt, onions and Chinese broccoli. Cook until the Chinese broccoli
is just cooked but still crunchy. Add in cooked noodles, coriander and toasted sesame seeds. Toss gently before serving.
- White noodles (wheat) can be substituted if you don’t want to make your own noodles
- Dry Sherry can be used as a substitute for Shaoxing Wine
- A well-marbled cut of lamb is better for this recipe such as shoulder or loin
- Make sure to remove all the tough white parts i.e. connective tissue to avoid tough chewy meat. This extra step will elevate your dish
- If you can, use whole spices and dry roast them to release fragrance, then grind them fresh. This makes is so much yummier
Recipe by @brendan_pang