Spicy Cumin Lamb "Long Life" Noodles

Recipe courtesy Jason Wang
Show: Taste in Translation Episode: Birthday Treat
TOTAL TIME: 1 hr 20 min
Prep: 45 min
Inactive Prep: 20 min
Cook: 15 min
 
YIELD: 1 to 2 servings
LEVEL: Intermediate

ingredients

NOODLES:
  • 14 1/8 ounces wheat flour
  • 1/4 tablespoon fine salt
  • About 1 cup cold water
  • Vegetable oil
SOUP:
  • 7 ounces lamb meat, thinly sliced
  • 1 tablespoon cooking wine
  • 1 egg white
  • Vegetable oil
  • 1/2 cup scallions, chopped
  • 1 red onion, thinly sliced
  • 1 tablespoon powdered cumin
  • 1 tablespoon soy sauce, plus more for garnish
  • 1 1/4 teaspoons white sugar
  • 1 teaspoon fine salt
  • Chili oil, for garnish
  • Black vinegar, for garnish
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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, and then knead or mix until the dough is smooth, flat and consistent. Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick. Cover them 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 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 into the pan and cook 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. Add the meat, 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 more soy sauce, chili oil and black vinegar to taste.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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