Spicy Cumin Lamb Noodles

This recipe is a paid partnership with Silver Fern Farms and Beef + Lamb New Zealand.

I used to travel to different parts of China quite a bit for work, and I was so surprised that the Chinese used lamb so commonly in a variety of dishes there, since most of the lamb I had eaten were those pretty pink lamb chops at restaurants or as an awkward hors d’oeuvre at fancy parties. My favorite preparation was either these cumin lamb noodles, or cumin lamb skewers! After quite few years of travel to China, I was thrilled to discover Xian Famous Foods and their Spicy Cumin Lamb Noodles (and many other dishes that are so good)!

I told James (the boyfriend!) I wanted to recreate this dish, and we found an Eater article where the CEO of Xian Famous Foods, Jason Wang, talks about his and his father’s personal connection to this dish as well as the steps involved in making it. We went back & forth on ingredients, how much and what else before landing on this. It finally tastes like what I remember eating in China!

The noodles are really fun to make! If you have kids, get them to help! My 5-year old niece and 4-year old nephew made the noodles with us over video chat, and they had a blast!

NOTE: This recipe is quick so it’s best to have all the ingredients prepped in advance. Also, beware, your apartment or house can get smoky & fragrant if you don’t have restaurant quality ventilation, so open a window! Both of my neighbors called down to our super because they were concerned about the unfamiliar strong smell!

Makes 2 servings

INGREDIENTS:

Noodles:

• 1 ½ cups bread flour

• ¼ tsp salt

• ½ cup water

Lamb:

• 8 oz New Zealand grass-fed lamb steaks or medallions from Silver Fern Farms, thinly sliced (225g)

• 1 Tbsp vegetable oil

• 1 Tbsp Shaoxing rice wine 

• 1 tsp cornstarch

• ½ tsp salt

Sauce:

• 2 Tbsp vegetable oil

• 1 ½ Tbsp cumin seeds

• 2 tsp coriander seeds

• 1/2 tsp white peppercorns

• 1 Tbsp grated ginger

• 2 scallions, chopped, white & green parts separated

• 8 cloves garlic, minced

• 1 long pepper, thinly sliced

• 2 Tbsp Shaoxing rice wine

• 3 Tbsp CY Eats MaLa Chili Oil (we used Original)

• 1 tsp sugar

• 1 Tbsp Chinkiang vinegar

• 1 Tbsp light soy sauce

• ½ tsp salt

• 1 small red onion, thinly sliced

• ½ cup finely diced celery

• 4 baby bok choy, roughly chopped)

First, make the noodle dough. Add the dough ingredients into the bowl of a stand mixer and using the dough hook, mix on low until the dough has come together. Once the dough has lightly formed increase speed to 2 and let the dough knead in the mixer for about 20 minutes. The dough should form a smooth and elastic ball that isn’t too dry.

Cover the dough ball with plastic wrap and allow it to rest for at least 1 hour.

Meanwhile prepare the remainder of your ingredients. 

Add ingredients for Lamb to a bowl and mix together. Marinate while you prep the remainder of the ingredients.

In a dry pan over medium heat, toast the cumin seeds, coriander seeds & white pepper until fragrant, about 3-5 minutes. Grind the spices in a spice grinder or mortar & pestle until the texture of coarse sand. 

Once the noodle dough has rested for an hour, press the dough into a rectangle, about ½” thick and 12” long. Cut the rectangle into 6 equal strips. Take each strip and lay flat on an oiled plate.

Starting with one rectangle, flatten further with hands or rolling pin. Then take a chopstick lengthwise down the center. Pick up the flat noodle dough, and lay each end across your hands, palms facing up. Gently bounce the center of the noodle dough towards the counter while stretching it out. It may slap the counter. This is how the noodles got their name “Biang Biang”. Once they’re about the length from fingertip to elbow, tear in half along the chopstick impression. Lay each noodle on a baking sheet lined with a Silpat mat or patchment paper. Repeat for all of the dough rectangles. 

Bring a large pot of salted water to a boil. The noodles will cook quickly, so time it with the finishing of your sauce.

For the sauce, heat 2 Tbsp of vegetable oil in a large wok over medium heat. Add the ginger, garlic, scallion whites & long pepper, and cook for 1 minute until fragrant. Increase heat to high and add the marinated lamb in one layer, lightly browning one side then add cumin spice mixture + all the sauce liquids: rice wine, vinegar, soy sauce + sugar, salt, onions, and celery (if using). If things are starting to stick to the bottom of the wok, add a ¼ cup or so of water to deglaze it. Add CY Eats MaLa Chili Oil and mix together.

Add your noodles and the bok choy to the boiling water, and cook for 90 seconds to 2 minutes.

Transfer the cooked noodles and cabbage to the wok along with the scallion greens, and toss until everything is completely coated in the sauce.