Spicy Cumin Lamb Long Life Noodles

⏱ 80 mins 🍽 1-2 serving(s) 🏷 Lamb/Sheep

This recipe guides you through creating hand-pulled long life noodles from scratch, paired with a savoury stir-fry of cumin-spiced lamb. The process involves making a simple dough, chilling it, and then stretching it into noodles just before boiling. The lamb is marinated and quickly cooked with onions, scallions, and aromatic cumin to create a rich topping. The finished dish is assembled in a bowl and garnished to taste. It yields 1 to 2 servings and takes about 80 minutes to prepare and cook.

Spicy Cumin Lamb Long Life Noodles

Ingredients

  • 14 1/8 ounces wheat flour
  • 1/4 tablespoon fine salt
  • about 1 cup cold water
  • vegetable oil
  • 7 ounces lamb, thinly sliced
  • 1 tablespoon cooking wine
  • 1 egg white
  • vegetable oil
  • 1/2 cup scallion, chopped
  • 1 red onion, thinly sliced
  • 1 tablespoon powdered cumin
  • 1 tablespoon soy sauce, plus more for garnish
  • 1 1/4 teaspoons white sugar
  • 1 teaspoon fine salt
  • chili oil, for garnish
  • black vinegar, for garnish

Method

  1. Combine the flour and salt in a stand mixer or a large bowl.
  2. Gradually pour in the cold water while mixing on a low setting, then knead until you have a smooth and uniform dough.
  3. Divide the dough into pieces roughly 4 inches long, 2 inches wide and 3/8-inch thick.
  4. Coat the dough pieces with vegetable oil and refrigerate them immediately to avoid sticking.
  5. In a separate bowl, marinate the thinly sliced lamb with the cooking wine and egg white for 20 minutes.
  6. Heat vegetable oil in a large saute pan until it begins to smoke.
  7. Cook the lamb and egg white mixture in the hot pan until the meat is nearly done, then transfer it to a bowl.
  8. Add a bit more oil to the same pan and cook the chopped scallion and sliced red onion without letting them brown.
  9. Return the cooked lamb to the pan along with the powdered cumin, soy sauce, white sugar and fine salt.
  10. Saute everything together for 3 minutes to blend the flavours, then take the pan off the heat.
  11. Bring a large pot of water to a rolling boil.
  12. Remove three pieces of the chilled dough from the refrigerator.
  13. Flatten a dough piece on your work surface, hold each end, and pull it while slapping it against the table to stretch it into a wide noodle.
  14. Tear this noodle down its centre to form one long, continuous strand and drop it into the boiling water.
  15. Repeat the stretching process with the remaining dough pieces.
  16. Boil the noodles until they are fully cooked, then drain them and place them in a serving bowl.
  17. Spoon the prepared lamb mixture over the noodles.
  18. Finish the dish with extra soy sauce, chilli oil and black vinegar according to your preference.

Nutrition (per serving)

Sodium5320300 mg

Recipe details

CategoryLamb/Sheep
AuthorGenius Kitchen