Recipes
Spicy Lamb Noodles Recipe
There are so many ways one can customize a bowl of noodles. Our most favorite being soupy noodles laden with fresh greens and meats to make for a wholesome and sumptuous meal with the delicious slurp of noodles! One such preparation that ticks off all these pre-requisites is the spicy cumin lamb noodles, which, as the name suggests, is a piquant noodle cooked with lamb chunks. What makes the dish even special is that the noodles further served with a delicious clear soup that is high in seasoning and zest. Follow the recipe below to whip up some of this soupy noodle dish at home tonight!
Image: BBC Good Food
Feature Image: Food To Love
Prep Time | 1 hour |
Cook Time | 20 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For the Noodles
- 14 1/8 ounces wheat flour
- 1/4 tbsp fine salt
- 1 cup cold water
- vegetable oil
For the Soup
- 7 ounces lamb meat thinly sliced
- 1 tbsp cooking wine
- 1 egg white
- 1/2 cup scallions chopped
- 1 red onion thinly sliced
- 1 tbsp powdered cumin
- 1 tbsp soy sauce plus more for garnish
- 1.25 tsp white sugar
- 1 tsp fine salt
- vegetable oil
- chili oil for garnish
- black vinegar for garnish
Ingredients
For the Noodles
For the Soup
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Instructions
For the Noodles:
- Mix together the flour and salt in a stand mixer or by hand in a large basin.
- Slowly add the water with the mixer on low speed, and then knead or mix until the dough is smooth, flat and consistent.
- Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick.
- Cover them with vegetable oil, and place them in the refrigerator right away to prevent sticking.
For the Soup:
- Mix together the sliced lamb, wine and egg white and marinate for 20 minutes.
- Coat a large sauté pan with vegetable oil and heat over high heat until it reaches a smoking point.
- Add the lamb and egg mixture into the pan and cook until the meat is almost done, then set the meat aside in a small bowl.
- Add a little more oil to the pan and cook the scallions and onions without browning.
- Now add the meat, cumin, soy sauce, sugar and salt and sauté to let the flavor set in, 3 minutes, and then remove from the heat.
For the Lamb Noodles
- Bring a large pot of water to a boil. When the water is almost boiling, take 3 pieces of the dough from the refrigerator.
- Press the dough flat on a work surface and take one end of the piece in each hand and pull. Slap the dough on the table until it becomes elongated into a wide noodle. Rip this noodle down the middle, creating a longer, continuous, circular noodle and throw it into the boiling water. Repeat with the rest of the pieces.
- Boil the noodles until cooked through, and then drain and transfer to a bowl.
- Top with the lamb, and add more soy sauce, chili oil and black vinegar to taste.
- Serve.