Spicy Cumin Lamb Long Life Noodles Recipes
SPICY CUMIN LAMB "LONG LIFE" NOODLES
Make and share this Spicy Cumin Lamb "Long Life" Noodles recipe from Food.com.
Provided by Food.com
Categories Lamb/Sheep
Time 1h20m
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 2147.1, Fat 53.7, SaturatedFat 19.3, Cholesterol 223.8, Sodium 5320.3, Carbohydrate 313.9, Fiber 47.1, Sugar 13.5, Protein 121.5
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- First, make the noodle dough. In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough. Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes. By the end, the dough will have formed a ball that: doesn’t stick to the sides of the bowl, is smooth and elastic, and isn’t too dry.
- You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart. If the dough breaks, knead for another 3-5 minutes (to allow the dough to absorb more moisture). If it still won’t stretch, try adding a tablespoon of water and kneading by hand to incorporate the water. Then transfer it to the mixer once again and allow the dough hook to do its work for another 5 minutes. You need to give the dough time to absorb the moisture uniformly.
- If, on the other hand, your kitchen is humid and the dough is a bit sticky, sprinkle in some more flour and knead for another 3-5 minutes.
- Once the dough has reached the right consistency, cover it with plastic wrap or an overturned bowl (as long as the bowl is not touching the dough) and allow it to rest for 1 to 2 hours.
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