Easy Biang Biang Noodles with Lamb & Cumin (Hand Ripped Noodles)

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: coriander seeds

Ground cumin is easier to use, while coriander seeds are often less expensive.

Measure 300 grams of all-purpose flour into a large mixing bowl.

In a separate bowl, measure 145 mL of cold water and add 1 teaspoon of salt, mixing well to dissolve.

Gradually add the salted water to the flour while constantly mixing to prevent the flour from getting too wet too soon.

Knead the mixture by hand for 5 to 10 minutes until it forms a cohesive ball of dough.

Cover the dough with cling film and let it rest for around 30 minutes.

After 30 minutes, knead the dough on a worktop for around 10 minutes until smooth.

Divide the dough into six equal pieces, shaping each into a ball and flattening it with your palm.

Roll out each piece of dough into a flat oval shape, brushing each side with canola oil before placing on a greased plate.

Cover the rolled dough and refrigerate for 2 hours.

Slice the lamb into thick strips and then into bite-sized pieces, placing them in a bowl.

Prepare a marinade for the lamb with 2 teaspoons ground cumin, 2 teaspoons crushed coriander seed, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons rice wine, and 1 tablespoon cornstarch, mixing well with chopsticks.

Season the lamb with black pepper and set aside.

In a small bowl, mix 1 tablespoon whole cumin seeds, 1 tablespoon crushed Sichuan peppercorns, 1 tablespoon chili flakes, 1 teaspoon ground cumin, and 2 tablespoons mild chili pepper to create a spice mix.

In another bowl, prepare a sauce with 2 tablespoons light brown sugar, 2 tablespoons sesame oil, 1-2 tablespoons dark soy sauce, 3 tablespoons light soy sauce, 3 tablespoons black rice vinegar, and a pinch of the spice mix, mixing well.

Roughly chop half a napa cabbage, a red onion, and finely slice 3 garlic cloves, grating 5 grams of fresh ginger, setting the vegetables aside.

Heat a heavy pan or skillet over high heat and add cooking oil.

Add the marinated lamb to the pan and fry until golden brown, avoiding overcrowding the pan.

Add the minced garlic, grated ginger, 1 tablespoon cumin seeds, 1 tablespoon chili powder, and optional chopped dried red chilies, stir-frying until fragrant.

Add the sliced red onion and stir-fry until slightly softened, then deglaze the pan with some of the prepared lamb sauce, reducing it to coat the lamb.

Taste the lamb and adjust seasoning if needed, keeping it warm to one side.

After 2 hours, take out the dough, lightly brush the worktop with oil, and stretch each piece of dough using a chopstick to create a groove before pulling and slapping the dough to thin it out.

Gather the dough from the center and rip it down the middle to create long noodles, repeating this for each piece.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens