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

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Spicy Lamb Noodles Recipe

Spicy lamb noodles in a piquant broth.

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Course

Main Dish, Soup

Cuisine

Asian

Prep Time

1 hour

Cook Time

20 minutes

Servings

people MetricUS Imperial

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

Course Main Dish, Soup Cuisine Asian Prep Time 1 hour Cook Time 20 minutes Servings people MetricUS Imperial 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

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Instructions

For the Noodles:

1. Mix together the flour and salt in a stand mixer or by hand in a large basin.
2. Slowly add the water with the mixer on low speed, and then knead or mix until the dough is smooth, flat and consistent.
3. Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick.
4. Cover them with vegetable oil, and place them in the refrigerator right away to prevent sticking.

For the Soup:

1. Mix together the sliced lamb, wine and egg white and marinate for 20 minutes.
2. Coat a large sauté pan with vegetable oil and heat over high heat until it reaches a smoking point.
3. 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.
4. Add a little more oil to the pan and cook the scallions and onions without browning.
5. 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

1. Bring a large pot of water to a boil. When the water is almost boiling, take 3 pieces of the dough from the refrigerator.
2. 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.
3. Boil the noodles until cooked through, and then drain and transfer to a bowl.
4. Top with the lamb, and add more soy sauce, chili oil and black vinegar to taste.
5. Serve.