Spicy Cumin Lamb Noodles (Easy Hand-torn Version) 孜然羊肉面片

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.

Mix flour and salt. Add water gradually and mix until no more liquid can be seen. Knead briefly into a dough and leave to rest for 10 mins. Knead again until very smooth and cover to rest for at least 60 mins.

Cut the lamb against the grain into thin slices and put into a mixing bowl.

Add starch, cumin powder, Shaoxing rice wine, and oil to the lamb. Mix well and set aside.

Divide the rested dough into 4 pieces and coat each piece with cooking oil.

Bring a large pot of water to a full boil. Flatten a piece of dough in your hands and pull it outwards until it breaks. Repeat for all pieces.

Cook the noodles for a further minute, then transfer to a colander and rinse under running water.

Heat up a wok until it smokes. Pour in oil and stir in the marinated lamb, 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.

Put in the cooked noodles and stir well to coat with the sauce.

Dish out and garnish with coriander if using. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens