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.
For the noodles
- 200 g all-purpose flour (plain flour)
- 1 pinch salt
- 100 g water adjust slightly if necessary, see note 2
- Cooking oil for coating
For the lamb
- 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
For the stir-fry
- 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
Prepare the dough
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.
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).
Marinate the lamb
Cut the lamb against the grain into thin slices then put into a mixing bowl.
Add starch, cumin powder, Shaoxing rice wine. Mix well.
Pour in oil. Stir to coat evenly. Set aside.
Cook the noodles
Once the dough is well rested, divide it into 4 pieces. Use cooking oil to coat each piece.
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.
Once you finish all the dough, leave to cook for a further minute.
Transfer the noodles to a colander. Rinse for a few seconds under running water then set aside.
Stir fry the dish
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.
Add chili flakes, chili powder, cumin seeds, light soy sauce, salt and sesame seeds. Fry for a further 30 seconds or so.
Put in the cooked noodles. Stir well to evenly coat the noodles with the sauce.
Dish out and garnish with coriander if using. Serve immediately.
1. The flour-water ratio may vary depending on the brand of your flour. Please feel free to adjust accordingly. The dough should be medium-firm before the 60-min-rest. It will become softer after resting.
2. Chili flakes refers to crushed dried chilies. You may use any type which suits your own tolerance to spiciness. If you cannot find ready use chili flakes, make your own with dried chilies using a food processor or spice grinder.
3. For ground chili, you may use either chili power or paprika. The former sometimes contains other spices apart from dried chili. The latter is purely made of dried chili and provides a vibrant red colour. It’s ideal to use a mild version for an appetising look without making the dish overly spicy.
4. Please feel free to leave the dough to rest longer if you wish. Store it in the fridge if over 4 hours. In this case, allow some time to bring it back to room temperature before shaping and cooking the noodles.
5. If using a traditional carbon steel wok, it’s important to heat it to a high temperature before stir-frying. This will create a non-stick effect. However, if using a wok with non-stick coating, you shouldn’t heat it up empty. Instead, heat up with oil in.