Spicy Cumin Lamb With Biang Biang Noodles

This spicy lamb dish is so good. I used to live in New York and a friend of my husband took us to eat at Xi’an Famous Foods, a restaurant chain that combines Chinese and Middle Eastern flavors. I had their Spicy Cumin Lamb Hand Ripped Noodles and it was amazing. They currently have 12 locations and all of them are in New York. I moved back to California several years ago and have since then longed for Xi'an's famous hand-ripped "biang biang" noodles. Luckily I was able to find a copycat version. I highly recommend using the weight measurements to make the biang biang noodles. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1.75 lbs lamb loins

1 tbsp soy sauce

3 tbsp + 2 tsp ground cumin

2 tsp cornstarch

1 tsp extra dark soy sauce

3 tsp ground coriander

1 tsp Korean chili flakes

1 tsp toasted sesame oil

1/2 tsp garlic powder

1 1/2 tsp ground white pepper

1/2 tsp ground black pepper

1/2 tsp ground sichuan peppercorn

1 medium red onion, sliced

3/4 cup canola oil

8 cloves garlic, finely minced

4 tsp grated ginger

2 tsp ground cayenne

4 tbsp soy sauce

2 tbsp sake

1 tsp rice wine vinegar

1/2 tsp brown sugar

1/2 tsp MSG (optional)

1/4 tsp salt

1/2 cup chopped fresh cilantro

436 grams (3 cups) Chinese dumpling flour

4 grams (1/2 tsp) salt

282 grams (1 cup) water

Debone the lamb loins.

Tenderize the lamb and slice.

In a small bowl, combine the soy sauce, 2 tsp ground cumin, cornstarch, dark soy sauce, 1 tsp ground coriander, Korean chili flakes, toasted sesame oil, garlic powder, 1/2 tsp ground white pepper, and 1/4 tsp ground sichuan peppercorn for the marinating sauce.

With your hands, combine the lamb and the marinating sauce. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.

In another small bowl, combine 1/2 cup canola oil, the minced garlic, grated ginger, 3 tbsp ground cumin, 2 tsp ground coriander, cayenne, 1 tsp ground white pepper, ground black pepper, and 1/4 tsp ground sichuan peppercorn for the noodle sauce part 1.

In another small bowl, combine the soy sauce, sake, rice wine vinegar, brown sugar, MSG, and 1/4 tsp salt for the noodle sauce part 2.

To make the dough, combine the Chinese dumpling flour, 4 grams of salt, and the water in the bowl of a stand mixer, with a dough hook. Start on low until the dough begins to come together and then increase the speed by 1 and knead for 7-10 minutes. The dough will be sticky and should stretch 12" long without breaking. If the dough breaks, it needs more water or to be kneaded a bit longer.

Fill a shallow bowl with 2 tbsp canola oil for dipping your hands to handle the dough. Dip your hands in the oil and grease your work area. Remove the dough and place it in the greased area. With your hands flatten the dough into a 1/2" thick rectangular dough.

Slice the rectangular dough.

Take a slice and flatten it with the palm of your hand or use a pasta maker. Lay the flattened piece of dough on a parchment paper and layer until all the pieces are flattened.

Mix 2 tbsp of canola oil with the marinated lamb.

Heat a large wok over high heat. Add the marinated lamb to the wok and let the meat caramelize for 30 seconds without moving them, then start sautéing just until they are no longer pink.

Add the red onions and cook until they are translucent. Remove the onion lamb mixture and set aside.

Add the noodle sauce part 1 to the wok and cook until fragrant without burning the garlic.

Add the noodle sauce part 2 to the wok, stir, and then turn off the heat.

Boil a large pot of water for the noodles. Place them 3-4 at a time into the boiling water. When they float to the top, they are ready, about 1-2 minutes.

When the noodles are done, drain them, and place them in the wok with the noodle sauce.

Once all the noodles are in the wok, add the onion lamb mixture, turn on the heat, and gently toss everything together.

Add the cilantro and gently toss.