Cumin Lamb Noodles (with Homemade Hand-Pulled Noodles)🍜💥 - Lunar New Year Recipes | COOK WITH ME

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Weigh out 300 grams of bread flour and add 2 grams of salt.

Use chopsticks to combine the flour and salt.

Add between 160 to 170 milliliters of water to bring the dough together, starting with 160 milliliters.

Turn the dough onto a silicone mat and knead for about 5 to 8 minutes until smooth.

Cover the dough with saran wrap and let it rest for 30 minutes.

After resting, divide the dough into eight pieces.

Roll each piece into an oval shape using a rolling pin.

Rest the rolled dough for two hours, coating with oil to prevent sticking.

Chop 2 tablespoons of garlic and half an onion into half-moon shapes, and slice scallions diagonally.

Marinate chopped lamb shoulder with garlic, 2.5 teaspoons ground cumin, 2 teaspoons chili flakes, 1 teaspoon black pepper, 1 tablespoon soy sauce, and 2 tablespoons Shaoxing cooking wine, then set aside.

Stretch the dough into long noodles, slapping against the counter and tearing the center open without tearing through completely.

Cook the marinated lamb in a hot frying pan with 1 tablespoon of vegetable oil for 2-3 minutes on one side, then flip and add 2 teaspoons of cumin seeds and the chopped onion.

Bring a pot of water to a rolling boil, add half a teaspoon of salt, and cook the hand-pulled noodles for 3-4 minutes.

Transfer the cooked noodles directly from the pot to the pan with the lamb and toss to combine, optionally adding dried chilies from chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens