Spicy Cumin Lamb Noodles (Easy Hand-torn Version)

Method16 steps

1. 1

   Step 1: Choose either the hand method or the stand-mixer method for one dough batch. For the hand method, mix the flour (200 g) and dough salt (1 pinch), add the 100 g water gradually and stir until no free liquid remains. Bring together and knead briefly into a medium-firm dough, adjusting with a little extra water only if needed. Skip this hand method if using the mixer.

   Uses 200 g all-purpose flour · 1 pinch salt for the dough · 100 g water for the dough · A little additional water, only if needed for dough consistency

   
2. 2

   Step 2: For the hand method only, cover the rough dough and rest for 10 minutes.

   Hand dough initial rest · 10 minUses Hand-mixed rough dough; hand route only

3. 3

   Step 3: For the hand method only, knead the rested dough again for about 2 minutes, until very smooth. Then skip the mixer method and continue to the final covered rest.

   Uses Briefly rested hand-mixed dough; hand route only

4. 4

   Step 4: For the stand-mixer method only, put the flour (200 g), dough salt (1 pinch) and 100 g water in the mixer bowl. Use the dough hook on low speed until the dough is very smooth, about 8 minutes, adjusting with a little extra water only if needed. Skip all three hand-method actions.

   Uses 200 g all-purpose flour · 1 pinch salt for the dough · 100 g water for the dough · A little additional water, only if needed for dough consistency

5. 5

   Step 5: Cover the smooth dough from your chosen method and rest for at least 60 minutes. Prepare and marinate the lamb while it rests. If resting the dough for longer than 4 hours, keep it covered in the fridge, then allow it to return to room temperature before shaping.

   Final covered dough rest · 60 minUses Smooth hand-kneaded dough; choose this or mixer dough · Smooth mixer dough; choose this or hand-kneaded dough

   
6. 6

   Step 6: While the dough rests, cut the lamb (350 g) against the grain into thin slices and put it in a mixing bowl.

   Uses 350 g lamb leg, sliced thinly against the grain

7. 7

   Step 7: Add the tapioca starch (2 tsp), cumin powder (2 tsp) and Shaoxing rice wine (1 tbsp) to the sliced lamb and mix well.

   Uses Thinly sliced lamb · 2 tsp tapioca starch · 2 tsp cumin powder · 1 tbsp Shaoxing rice wine

   
8. 8

   Step 8: Add the 1 tbsp marinade oil and stir to coat evenly. Cover and refrigerate the lamb until the dough and noodles are ready. Prepare the garlic, scallions, onion and remaining seasonings before starting the stir-fry.

   Uses Lamb mixed with starch, cumin powder and rice wine · 1 tbsp cooking oil for the lamb marinade

9. 9

   Step 9: Once the chosen dough has rested for at least 60 minutes, divide it into four pieces and coat each with a little of the dough-coating oil.

   Uses Rested dough from the chosen method · Cooking oil, enough to coat the four dough pieces

   
10. 10

    Step 10: Bring a large pot of water to a full boil. Flatten one oiled dough piece slightly in your hands. Pinch and pull its edge until a small noodle piece tears off, and drop that piece directly into the boiling water. Work quickly, tearing pieces of similar thickness, and repeat with all four dough pieces.

    Uses Four oil-coated dough pieces · Water, plenty for boiling the torn noodles

    
11. 11

    Step 11: After the last torn piece goes into the pot, keep the water boiling and cook for a further 1 minute, until the noodle pieces are cooked through.

    Finish boiling torn noodles · 1 minUses Hand-torn noodles in boiling water

    
12. 12

    Step 12: Drain the noodles into a colander. Rinse under clean running water for only a few seconds, then drain well and set aside briefly while stir-frying the lamb. Leave a little starchiness so the sauce can cling.

    Uses Boiled hand-torn noodles · Clean running water, for briefly rinsing the cooked noodles

13. 13

    Step 13: For a traditional carbon-steel wok, heat the empty wok until smoking, then add the 2 tbsp stir-fry oil. For a non-stick wok, add the oil before heating and do not heat the empty coating. Add the marinated lamb, then the garlic (3 cloves), scallions (2 stalks) and onion (½). Stir-fry briskly over high heat until the thin lamb slices are cooked through and no longer pink.

    Uses 2 tbsp cooking oil for stir-frying · Refrigerated marinated lamb · 3 cloves garlic, minced · 2 stalks scallions, finely chopped · ½ onion, sliced

    
14. 14

    Step 14: Add the chilli flakes (1 tbsp), ground chilli (1 tsp), cumin seeds (2 tsp), light soy sauce (1 tbsp), stir-fry salt (⅓ tsp) and sesame seeds (½ tbsp). Stir-fry for about 30 seconds.

    Fry final lamb seasonings · 1 minUses Cooked lamb and aromatics in the wok · 1 tbsp chilli flakes · 1 tsp ground chilli · 2 tsp cumin seeds · 1 tbsp light soy sauce · ⅓ tsp salt for the stir-fry · ½ tbsp sesame seeds

    
15. 15

    Step 15: Add the drained cooked noodles to the seasoned lamb. Toss well until the noodles are evenly coated with the sauce and hot throughout.

    Uses Drained cooked hand-torn noodles · Seasoned lamb and sauce

16. 16

    Step 16: Divide the noodles and lamb between two bowls. Add chopped coriander if using and serve immediately.

    Uses Finished lamb and noodle stir-fry · Chopped coriander, to garnish, optional