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Ingredients
- NOODLE DOUGH
- 2 3/4 cups (11 ounces) cake flour
- 1/3 cup (1 3/4 ounces) bread flour, plus extra for dusting
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup plus 3 tablespoons (7 1/2 ounces) warm water (100 to 115 degrees F / 38 to 46 degrees C)
- 1 tablespoon vegetable oil
- LAMB-CUMIN SAUCE
- 5 bird chiles, toasted
- 2 teaspoons cumin seeds, toasted
- 2 teaspoons coriander seeds, toasted
- 1/2 teaspoon white peppercorns, toasted
- 1 tablespoon plus 3 tablespoons soy sauce, divided
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon plus 1 teaspoon sugar, divided
- 8 ounces boneless lamb shoulder or loin, sliced 1/2 inch thick across grain
- 1 tablespoon plus 3 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 cup bean sprouts
- 2 tablespoons black vinegar
- 2 tablespoons Shaoxing Chinese rice wine (dry sherry can be substituted)
- 4 quarts water
- 1 tablespoon salt
- 12 fresh cilantro sprigs, cut into 2-inch pieces
- 1 teaspoon cumin seeds, toasted
Preparation
Step 1
1. For the Noodle Dough: Whisk cake flour, bread flour, salt, and baking soda together in bowl of stand mixer. Add warm water and oil. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Increase speed to medium and knead until dough is smooth and satiny, 12 to 14 minutes. Transfer dough to counter and shape into 10-inch log; wrap in plastic wrap and set aside.
2. For the Lamb-Cumin Sauce: Grind chiles, cumin seeds, coriander seeds, and peppercorns in spice grinder until fine and powdery, about 30 seconds. Measure out 4 teaspoons spice mixture into medium bowl and add 1 tablespoon soy sauce, sesame oil, cornstarch, and ½ teaspoon sugar (reserve remaining spice mixture). Lay lamb slices on cutting board, cover with plastic, and pound to ¼-inch thickness. Transfer lamb to bowl with soy sauce mixture and stir to evenly coat.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add lamb and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Reduce heat to medium, push lamb to side of skillet, and add garlic, ginger, remaining 3 tablespoons oil, and reserved spice mixture to clearing. Cook until fragrant, about 1 minute. Stir in bean sprouts, 3 tablespoons soy sauce, vinegar, Shaoxing, and 1 teaspoon sugar and cook 30 seconds longer. Turn off heat and cover skillet.
4. Bring water and salt to boil in large pot; reduce heat to low and cover to keep hot. Unwrap noodle dough and transfer to counter. Following this video, repeatedly stretch, twirl, and roll dough until dough can be stretched in 1 smooth motion into even log with no tearing, 10 to 15 minutes. Increase heat to high and return water to boil.
5. Stretch, twirl, and roll dough into 20-inch log and cut in half crosswise. Dust counter liberally with bread flour. Working with 1 piece of dough at a time, shape into 12-inch log and roll in flour. Following this video, loop and stretch dough into thin noodles, 5 to 6 loops. Use bench scraper or knife to separate noodles from small clump of dough in your hand. Add noodles to water and cook for 15 seconds. Using wire skimmer, transfer noodles to skillet with lamb. Place skillet over low heat and stir noodles to coat. Repeat stretching, cooking, and transferring with remaining piece of dough. Increase heat under skillet to medium-high and cook, stirring constantly, until noodles are evenly coated in sauce and noodles and sauce are hot, about 30 seconds. Divide noodles among individual bowls, sprinkle with cilantro and cumin seeds, and serve.