Spicy cumin lamb Biang Biang noodles

Spicy wide noodles

China

Main course
4 persons
200
Medium

Biang Biang noodles are a northern Chinese specialty, originating in Shaanxi province. They are generally wide, thick and handmade, giving these biang biang noodles a slightly uneven texture. Which makes the cumin chicken sauce stick nicely to the noodles

Ingredients

1.5 cup Wheat flour for bread(for the noodles)

1/4 tsp Salt(for the noodles)

0.5 cup Water(for the noodles)

225 g Chicken

1 tsp Rice wine

1/4 tsp ground white pepper

2 Spring onions

7 Garlic cloves

1 Red chili pepper

1 tsp Sugar

0.5 tsp Salt

1 Red Onion

0.5 cup Small chopped celery

3 White cabbage leaves

0.5 cup Chopped chives

Preparation method for Spicy cumin lamb Biang Biang noodles

First, make the noodle dough. Add the bread flour, salt, and water to the bowl of a stand mixer. Combine the mixture with your hands or a fork. Once the dough has come together a bit, confirm attach the bowl to the mixer with the dough hook attachment and set it on low speed.Let the mixer knead the dough for 20 minutes.At the end the dough will have formed a ball that: does not stick to the sides of the bowl, smooth and elastic and is not too dry.
You'll know the dough is ready when you can rip a piece off and slowly stretch it a few inches without it falling 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 again and let the dough hook work for another 5 minutes. You need to give the dough time to absorb the moisture evenly.
If 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 with plastic wrap or an upturned bowl (as long as the bowl is not touching the dough) and let rest for 1 to 2 hours.
In a clean, dry pan over medium heat, add the cumin seeds, coriander seeds, and white pepper. Toast the spices until fragrant, about 5 minutes. Coarsely grind the herbs in a spice grinder or mortar. Put aside. Prepare all your vegetables and set them aside too.
Now we move on to the noodles. Line a baking tray with parchment paper and place the resting dough on a clean, oiled surface. Press the dough into a 1/2 inch thick, relatively even rectangle about 4 inches long. Cut the rectangle into 10 equal strips. Take each strip and lay them flat on the counter. Use your palm to flatten the strip into a long, wide, flat noodle (doesn't have to be perfectly straight or even).
Grab the noodle at both ends, lift it up and gently hit it on the counter repeatedly as you stretch it. You can also use your hands to flatten it further so that the noodle has a relatively uniform thickness. The noodles should be about the thickness of spaghetti - if they are clear they are too thin. Place them on your parchment-lined baking sheet and repeat the process until you have all 10 noodles. If there is not enough space on the parchment paper, place another sheet of parchment paper on top. You can keep the noodles thick, or if you like thinner, you can cut each noodle in half lengthwise with a sharp knife. Cover the noodles with plastic wrap to prevent them from drying out.
Bring a large pan of water to the boil. The noodles take about 90 seconds to cook, so make sure you get the time right so they cook and drain around the same time your sauce is ready.
To make the sauce, heat 3 tablespoons of vegetable oil in a large wok over medium heat. Add the ginger and spring onions and stir-fry for 1 minute. Add the garlic and chilli and stir-fry for a further 30 seconds. Turn the heat up to high and add the marinated chicken. Stir-fry the chicken until just browned and immediately add 2 tablespoons of the rice wine, along with your prepared spice mixture, the chili oil, sugar, vinegar, soy sauce, salt, onions and celery (if using). If things stick to the bottom of the wok, add a quarter cup of water to loosen it.
Boil the noodles and cabbage for 1-2 minutes.
Transfer the cooked noodles and cabbage to the wok, along with the garlic chives and spring onions, and toss until completely coated with the sauce.
Now prepare the rest of your ingredients. Combine the sliced chicken meat with 1 tablespoon of vegetable oil, 1 tablespoon of rice wine, and 1 teaspoon of cornstarch. Set aside and let it marinate.