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Spicy Cumin Lamb Biang Biang Noodles

Spicy Cumin Lamb Biang Biang Noodles

Spicy Cumin Lamb Biang Biang Noodles are thick, chewy hand-made noodles from Shaanxi Province that embrace a rich, flavorful lamb sauce.
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Prep Time 3 hours
Cook Time 10 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Course Noodles and Pasta
Cuisine Chinese
Servings 4 servings
Calories 425 kcal

Equipment

  • Stand Mixer
  • large pot
  • wok
  • Spice Grinder
  • baking sheet

Ingredients
  

Noodles

  • 1.5 cups bread flour
  • 0.25 teaspoon salt
  • 0.5 cup water plus 1 tablespoon for dough

Lamb & Sauce

  • 8 oz fatty lamb shoulder or chuck thinly sliced
  • 1 tablespoon vegetable oil plus 3 tablespoons, divided
  • 1 tablespoon rice wine plus 2 tablespoons, divided
  • 1 teaspoon cornstarch
  • 1.5 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 0.25 teaspoon ground white pepper
  • 1 tablespoon grated ginger
  • 2 pieces scallions chopped, white parts and green parts separated
  • 7 cloves garlic minced
  • 1 piece long hot red or green chili pepper de-seeded and thinly sliced
  • 3 tablespoons chili oil preferably homemade
  • 1 teaspoon sugar
  • 1 teaspoon black vinegar or rice vinegar
  • 1 tablespoon soy sauce
  • 0.5 teaspoon salt
  • 1 small red onion thinly sliced
  • 0.5 cup finely diced Chinese celery or regular celery optional
  • 3 leaves cabbage roughly chopped
  • 0.5 cup garlic chives roughly chopped, optional

Instructions
 

Noodle Preparation

  • In the bowl of a stand mixer, combine bread flour, salt and water. Mix until a scraggly dough forms. Knead with a dough hook attachment for 20 minutes until smooth and elastic.
  • If the dough breaks while stretching, knead for an additional 3-5 minutes. Adjust with water if needed.
  • Cover the dough and let it rest for 1 to 2 hours.
  • Roll the rested dough into a rectangle, cut into strips, and flatten into long noodles. Lay them out on parchment paper.

Sauce Preparation

  • Marinate the lamb with vegetable oil, rice wine, and cornstarch. Toast the cumin seeds, coriander seeds, and white pepper until fragrant.
  • Grind the spices, prepare vegetables, and heat vegetable oil in a wok. Cook ginger and scallion whites for 1 minute, then add garlic and chili pepper.
  • Add marinated lamb, rice wine, spice mixture, chili oil, sugar, vinegar, soy sauce, salt, onions, and celery. Deglaze if needed.
  • Cook noodles and cabbage in boiling water for 90 seconds to 2 minutes.
  • Combine noodles, cabbage, garlic chives, and scallion greens in the wok, tossing until coated in sauce. Serve.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 44gProtein: 23gFat: 20gSaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 15mgCalcium: 4mgIron: 15mg
Keyword Biang Biang Noodles, Chinese Noodles, Lamb Noodles, Shaanxi Cuisine, Spicy Cumin Lamb Biang Biang Noodles, Spicy Noodles
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