Cumin lamb with homemade noodles
A northern Chinese classic
4
Serves
1 hr
Prep Time
45 mins
Cook Time
Recipe author
Lazy Sunday Club
Handmade pulled wheat noodles are the perfect chewy, glutinous backdrop to New Zealand lamb, flavoured with cumin, black vinegar and chilli in the fashion of the Chinese north west. We've included how to make the homemade noodles, but no one will know if you grab a bag of fresh noodles from the Asian grocer instead.
Recipe is courtesy of our friends Lazy Sunday Club.
Rate this recipe
Share
Ingredients
Handmade noodles
3 cups plain flour
½ tsp salt
1 cup water
cold
Cumin lamb
500g Quality Mark lamb shoulder
boneless and cut into 5mm thick slices
2 Tbsp cumin seeds
2 Tbsp vegetable oil
2 tsp cornflour
2 red onions
thinly sliced
4 garlic cloves
finely chopped
5cm fresh ginger
peeled and finely chopped
2 red chillies
thinly sliced to serve
Bunch fresh coriander
to serve
chilli oil
to serve
Hand-cut noodles
to serve
Marinade
¾ tsp baking soda
2 tsp cornflour
1 ½ Tbsp light soy sauce
1 ½ Tbsp Shaoxing wine
Stir-fry sauce
⅓ cup chilli oil
2 ½ Tbsp Chinese black vinegar
2 ½ Tbsp sesame oil
2 ½ Tbsp Shaoxing wine
2 ½ Tbsp light soy sauce
2 ½ Tbsp dark soy sauce
Method
Handmade noodles
Cumin lamb
1
Combine flour, salt and cold water in a bowl and stir to just combine.
2
Using your hands, mix until a soft dough forms – add a little extra water, 1 tablespoon at a time, if the dough feels too firm, or a little extra flour if it feels too wet.
3
Turn the dough out onto a lightly floured surface and knead for 6-8 minutes or until it is smooth and elastic. Alternatively, you can knead the dough in an electric mixer using a dough hook.
Start Timer
4
Form into a ball, place on a board, cover loosely with a clean damp tea towel, then stand for 1 hour to rest.
Start Timer
5
Roll the dough out on a lightly floured surface to form a rectangle about 40 x 25cm. Scatter the surface lightly with flour.
6
With a long edge facing you, fold the dough over onto itself in 5cm wide folds, scattering flour between each fold to prevent sticking.
7
You should end up with a neat strip about 5cm wide.
8
Using a large, sharp knife, cut the strip into 1½ cm-wide strips. Using your fingers, gently separate the noodles and lightly toss to loosen them.
9
Place them on a tray in a single layer. Dust again lightly with flour to stop the noodles sticking together, then cover with a tea towel until you’re ready to cook.
Nutrition Information per Serving (522g)
This nutrition analysis is based on 4 serves. Note the sauce and marinade ingredients contribute to the recipe's high sodium and fat content.
Energy
3961kJ (947 kcal)
Protein
40.7g
Total Fat
51.7g
Saturated Fat
8.6g
Carbs
74.5g
Dietary Fibre
8.6g
Sodium
1954mg
Iron
7.3mg
Zinc
6.5mg
Vitamin B12
1.8µg
