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
Print Recipe Spicy Lamb Noodles Recipe
Spicy lamb noodles in a piquant broth.
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.