Recipe courtesy of Jason Wang
Total:
1 hr 20 min
Active:
1 hr
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

Noodles:
  • 14 1/8 ounces all-purpose flour
  • 1/4 tablespoon fine salt 
  • About 1 cup cold water 
  • Vegetable oil, for brushing 
Soup:
  • 7 ounces lamb meat, thinly sliced
  • 1 tablespoon cooking wine 
  • 1 large egg white 
  • Vegetable oil, for cooking 
  • 1/2 cup chopped scallions 
  • 1 red onion, thinly sliced 
  • 1 tablespoon cumin 
  • 1 tablespoon soy sauce, plus more for garnish 
  • 1 1/4 teaspoons granulated sugar 
  • 1 teaspoon fine salt 
  • Chili oil, for garnish 
  • Black vinegar, for garnish 

Directions

For the noodles: Mix together the flour and salt in a stand mixer or by hand in a large basin. Slowly add the water with the mixer on low speed until the dough comes together but is not runny; it should be on the harder side than other pasta doughs. Then knead or mix until the dough is smooth, flat and consistent (about 3/8 inch thick). Cut the dough into small pieces, about 4 by 2 by 3/8 inches. Brush the pieces with vegetable oil and place them in the refrigerator right away to prevent sticking.

For the soup: Mix together the sliced lamb, wine and egg white and marinate in the refrigerator for 20 minutes. Coat a large saute pan with vegetable oil and heat over high heat until it reaches a smoking point. Add the lamb and egg mixture and saute until the meat is almost done, then set the meat aside in a small bowl. Add a little more oil to the pan and cook the scallions and onions without browning. Return the lamb to the pan, along with the cumin, soy sauce, sugar and salt and saute to let the flavor set in, 3 minutes, and then remove from the heat.

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Spicy Cumin Lamb "Long Life" Noodles

Recipe courtesy of Jason Wang

Spicy Lamb and Soba Noodle Salad

Recipe courtesy of Bobby Flay

Snow City Spicy Noodles

Recipe courtesy of Snow City Cafe

Spicy Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Spicy Lamb Meatballs

Recipe courtesy of Chuck Hughes

Spicy and Sour Lamb Dumplings

Recipe courtesy of Jason Wang

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Tia Mowry at Home

10:30am | 9:30c

Tia Mowry at Home

11:30am | 10:30c

Tia Mowry at Home

12:30pm | 11:30c

Tia Mowry at Home

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c