dinner · dairy-free
Biang biang cumin lamb noodles
Hand-pulled belt noodles topped with cumin lamb and sizzled with hot oil over chili and garlic.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Knead flour, salt and water into a smooth firm dough; rest 30 minutes, divide into 6 logs, flatten, oil well and rest 1 hour.
-
2
Marinate lamb in soy, wine and cornstarch, then stir-fry hot until browned and cooked through to at least 63°C (145°F); add cumin and Sichuan pepper.
-
3
Roll each log into a long strip, hold the ends and slap-stretch it against the counter into a wide belt; tear down the middle.
-
4
Boil noodles 1–2 minutes until they float; drain into bowls.
-
5
Top with garlic, chili flakes and scallions, pour over smoking hot oil, add vinegar, soy and the lamb, and toss.
