Spicy Cumin Lamb Noodles (Easy Hand-torn Version)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Rest
1 hr
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Total Time
1 hr 25 mins
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Servings
2
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Course
Main Course
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Cuisine
Chinese
Spicy Cumin Lamb Noodles (Easy Hand-torn Version)
Description
The dish starts with making fresh noodle dough from flour, water, and salt, kneaded until smooth and rested for at least an hour. The dough is then divided and hand-torn into small irregular pieces before boiling. Meanwhile, lamb leg is sliced thinly against the grain, marinated with starch, cumin powder, Shaoxing rice wine, and oil for tenderness and flavor.
The stir-fry combines garlic, scallions, onions, chili flakes, ground chili, and cumin seeds to create a fragrant and spicy base. The lamb is cooked with soy sauce and salt, then combined with cooked noodles. Sesame seeds and optional fresh coriander add texture and freshness.
Adjustments to chili quantity can tailor the spiciness. The dish balances chewy noodles with tender meat and warm spices. It’s recommended to use a well-heated wok for stir-frying to prevent sticking and achieve the desired texture.
Ingredients
For the noodles
- 200 g all-purpose flour
- 1 pinch salt
- 100 g water adjust slightly if necessary, see note 2
- neutral cooking oil for coating, generic cooking oil
For the lamb
- 350 g lamb preferably lamb leg cut
- 2 teaspoon tapioca starch or corn starch
- 2 teaspoon cumin powder
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon neutral cooking oil generic cooking oil
For the stir-fry
- 2 tablespoon neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 2 talks scallions finely chopped
- ½ onion sliced
- 1 tablespoon chili flakes see note 2
- 1 teaspoon ground chili see note 3
- 2 teaspoon cumin seeds
- 1 tablespoon soy sauce light
- ⅓ teaspoon salt
- ½ tablespoon sesame seeds
- Coriander optional, chopped
Instructions
Prepare the dough
- IF KNEADING BY HAND: Mix flour and salt. Add water gradually. Mix with chopsticks/spatula until no more liquid can be seen. Combine and knead briefly into a dough. Leave to rest (covered) for 10 mins. Knead again for about 2 mins until very smooth. Cover and rest again for at least 60 mins.
- IF KNEADING WITH A STAND MIXER: Add flour, salt and water into the mixing bowl. Knead with a dough hook on low speed until a very smooth dough forms (It takes about 8 mins). Cover and rest for at least 60 mins (see note 4 for tips on make-ahead).
Marinate the lamb
- Cut the lamb against the grain into thin slices then put into a mixing bowl.
- Add starch, cumin powder, Shaoxing rice wine. Mix well.
- Pour in oil. Stir to coat evenly. Set aside.
Cook the noodles
- Once the dough is well rested, divide it into 4 pieces. Use cooking oil to coat each piece.
- Bring a large pot of water to a full boil. Take a piece of dough and flatten it a little in your hands. Pinch on the edge with your fingers. Pull it outwards until it breaks.
- Once you finish all the dough, leave to cook for a further minute.
- Transfer the noodles to a colander. Rinse for a few seconds under running water then set aside.
Stir fry the dish
- Heat up a wok until it smokes (see note 5). Pour in oil. Stir in the marinated lamb. Then add garlic, scallions and onion. Fry until the lamb loses its pinkness.
- Add chili flakes, chili powder, cumin seeds, light soy sauce, salt and sesame seeds. Fry for a further 30 seconds or so.
- Put in the cooked noodles. Stir well to evenly coat the noodles with the sauce.
- Dish out and garnish with coriander if using. Serve immediately.
Notes
- Water amount may vary by flour brand; adjust to achieve a medium-firm dough before resting.
- Use crushed dried chili flakes or make your own; ground chili can be chili powder or paprika for color and mild heat.
- Allow dough to rest at least 60 minutes; longer resting can be done refrigerated with time to return to room temperature before use.
- Heat a carbon steel wok thoroughly before stir-frying for non-stick effect; avoid heating empty non-stick woks without oil.
User Reviews
Overall Rating
5
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