Szechuan Spiced Cumin Lamb Noodle Delight
Indulge in this Szechuan Spiced Cumin Lamb Noodle Delight, a bold and flavorful dish that combines tender lamb marinated in aromatic spices with hand-pulled noodles. This recipe elevates traditional Asian flavors with the robust taste of cumin and aromatic chilies, providing a delightful experience that celebrates the art of noodle-making. Perfect for sharing or enjoying on a cozy night in, each bite offers a harmonious blend of spice, texture, and taste.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Wheat flour
14 1/8 ounces (used for noodle dough)
Fine salt
1/4 tablespoon (to season the dough)
Cold water
about 1 cup (for dough)
Vegetable oil
as needed (for cooking and coating)
Lamb, thinly sliced
7 ounces (for marinating and cooking)
Cooking wine
1 tablespoon (used for marinating lamb)
Egg white
1 (for marinating lamb)
Scallion, chopped
1/2 cup (for sautéing)
Red onion, thinly sliced
1 (for sautéing)
Powdered cumin
1 tablespoon (to flavor the lamb mixture)
Soy sauce
1 tablespoon (for seasoning, plus more for garnish)
White sugar
1 1/4 teaspoons (to balance flavors)
Fine salt
1 teaspoon (to season the dish)
Chili oil
for garnish (to add heat)
Black vinegar
for garnish (for acidity)
Instructions
1
Prepare the noodles by mixing the wheat flour and fine salt in a large bowl or stand mixer. Gradually add cold water, mixing until a smooth, elastic dough forms. Shape the dough into a ball, cover it with vegetable oil, and refrigerate for at least 30 minutes to let it rest.
2
While the dough rests, marinate the sliced lamb in a mixture of cooking wine and egg white for 20 minutes.
3
In a large sauté pan, heat vegetable oil over high heat until smoking. Add the marinated lamb and cook until just browned, then transfer to a bowl and set aside.
4
Lower the heat, add more oil, and sauté the chopped scallions and sliced red onions until fragrant but not browned. Return the lamb to the pan, adding powdered cumin, soy sauce, sugar, and fine salt. Stir-fry for about 3 minutes to enhance the flavors. Remove the pan from the heat.
5
Bring a large pot of salted water to a rolling boil. Take the rested dough from the refrigerator and slice it into small pieces. Flatten each piece, then pull and slap the dough on a surface until it becomes a long, wide noodle. Cut or rip the noodle in half and drop it into the boiling water. Repeat with the remaining pieces.
6
Cook the noodles until they float and are tender, about 3-5 minutes. Drain and transfer the noodles to a serving bowl. Top with the lamb mixture, adding extra soy sauce, chili oil, and black vinegar to taste. Serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Spiced Cumin Lamb Noodle Delight?
It is a bold and flavorful Asian dish combining tender marinated lamb, aromatic cumin, and handmade pulled noodles.
What type of meat is used in this recipe?
The recipe calls for 7 ounces of thinly sliced lamb.
How are the noodles prepared?
The noodles are made from a dough of wheat flour, salt, and water, which is rested, pulled, and slapped into long strips before boiling.
How long does the noodle dough need to rest?
The dough should be covered in vegetable oil and refrigerated for at least 30 minutes to rest.
What ingredients are in the lamb marinade?
The lamb is marinated in a mixture of cooking wine and one egg white.
How long should the lamb marinate?
The sliced lamb should marinate for approximately 20 minutes.
What spices give this dish its signature flavor?
Powdered cumin and chili oil provide the primary flavor profile.
What vegetables are included in the stir-fry?
The dish includes chopped scallions and one thinly sliced red onion.
How do you shape the hand-pulled noodles?
Flatten small pieces of rested dough, then pull and slap them on a surface until they become long and wide.
How long do the noodles take to cook?
The noodles typically take 3 to 5 minutes to cook in boiling water, or until they float and become tender.
Is the dish spicy?
Yes, it features chili oil and Szechuan-inspired spices for a delightful heat.
What is the purpose of the egg white in the marinade?
The egg white helps to tenderize the lamb and provides a silky texture when stir-fried.
What kind of flour should be used for the dough?
The recipe specifies using 14 1/8 ounces of wheat flour.
What should the texture of the dough be?
The dough should be mixed until it is smooth and elastic.
Why is the dough coated in vegetable oil?
Coating the dough in oil prevents it from drying out and helps it remain pliable for the pulling process.
How is the lamb cooked?
The lamb is browned quickly over high heat in a smoking pan with vegetable oil.
What liquids are used to season the dish?
Soy sauce, cooking wine, and black vinegar are used for seasoning and garnish.
Is there any sugar in the recipe?
Yes, 1 1/4 teaspoons of white sugar are used to help balance the savory and spicy flavors.
When do you add the cumin?
Cumin is added to the pan after the lamb is returned to the sautéed onions and scallions.
What is the final step before serving?
The final step is to top the noodles with the lamb mixture and garnish with extra soy sauce, chili oil, and black vinegar.
Can I use a stand mixer for the dough?
Yes, the recipe allows for the dough to be prepared in a large bowl or a stand mixer.
How much water is needed for the dough?
About 1 cup of cold water is added gradually to the flour mixture.
What type of vinegar is recommended?
Black vinegar is recommended as a garnish to add a specific depth of acidity.
How do I know when the noodles are done?
They are ready when they float to the surface of the boiling water and are tender to the bite.
What temperature should the water be for the dough?
Cold water should be used when mixing the wheat flour and salt.
Should the scallions be browned?
No, the scallions and onions should be sautéed until fragrant but not browned.
Can the noodle dough be made ahead of time?
Yes, it needs to rest for at least 30 minutes in the refrigerator, but can stay longer if needed.
What kind of oil is best for this recipe?
Vegetable oil is used for its high smoke point and neutral flavor.
Is this a good dish for sharing?
Yes, the recipe describes it as perfect for sharing or enjoying on a cozy night in.
Does the recipe use both fine salt and sea salt?
The recipe specifically calls for fine salt in both the dough and the seasoning of the dish.