{"id":13164,"date":"2021-01-09T13:16:20","date_gmt":"2021-01-09T13:16:20","guid":{"rendered":"https:\/\/redhousespice.com\/?p=13164"},"modified":"2022-06-07T16:51:03","modified_gmt":"2022-06-07T16:51:03","slug":"spicy-cumin-lamb-hand-torn-noodles","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/spicy-cumin-lamb-hand-torn-noodles\/","title":{"rendered":"Spicy Cumin Lamb Noodles (Easy Hand-torn Version)"},"content":{"rendered":"\n

A tasty combination of two classic dishes, spicy cumin lamb noodles are bursting with great flavours. This hand-torn version is easy & fail-proof. A tutorial video is included.<\/em><\/p>\n\n\n\n

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A combination of two classic dishes<\/span><\/h2>\n\n\n\n

Some of my readers have asked me to create a recipe inspired by spicy cumin lamb noodles, a dish served at Xi’an Famous Food<\/a> (a popular Chinese restaurant chain in New York City). It’s a combination of Spicy Cumin Lamb Stir-fry<\/a> (孜然羊肉) and Biang Biang Noodles<\/a>.<\/p>\n\n\n\n

Having already published recipes on my blog for both of these two classic Chinese dishes, I’m excited to share my own version.<\/p>\n\n\n\n

Instead of hand-pulled noodles<\/a>, I’d like to combine the lamb with another type of Chinese noodles, hand-torn noodles which I regularly cook in our Red House<\/em>.<\/p>\n<\/div>\n\n\n\n

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\"ingredients<\/h2>\n\n\n\n

Three simple steps to cook the dish<\/span><\/h2>\n\n\n\n

Before I explain in detail all the tips and tricks, here is a summary of three simple steps for making spicy cumin lamb noodles.<\/p>\n\n\n\n

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  1. Prepare the noodle dough and leave to rest. Then marinate the lamb.<\/li>\n\n\n\n
  2. Tear the dough into small pieces and cook them in boiling water.<\/li>\n\n\n\n
  3. Stir fry the lamb with aromatics and spices. Mix in the noodles then serve.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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    What are hand-torn noodles<\/span><\/h2>\n\n\n\n

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    Known as Mian Pian (面片) in Chinese, hand-torn noodles are very popular in northwestern regions of China where I was born and raised. Essentially, they’re made of simple flour-water dough and torn by hands into irregular-shaped, chewy pieces<\/strong>.<\/p>\n\n\n\n

    Served either in a broth\/soup (面片汤) or with a quick stir-fry (炒面片), hand-torn noodles make a hearty, tasty and comforting all-in-one meal. They may not look as attractive as hand-pulled noodles, but they taste just as good. Another important point is that you can hardly fail to make it<\/strong>!<\/p>\n\n\n\n

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    How to prepare the dough<\/span><\/h2>\n\n\n\n

    Making the dough for hand-torn noodles is extremely easy. Flour, water and a pinch of salt are all that you need. You can knead the dough either by hand or with a stand-mixer (with a dough hook attachment).<\/p>\n\n\n\n

    What kind of flour to use<\/h3>\n\n\n\n

    All-purpose flour (plain flour) works perfectly for this recipe. That said, please feel free to use other types of flour if it’s more convenient for you. Compare to hand-pulled noodles<\/a>, the flour type matters less for this recipe.<\/p>\n\n\n\n

    The ideal flour-water ratio is 2:1 by WEIGHT. Since the water absorption capacity may vary depending on the brand of your flour, slight adjustments are sometimes necessary. The dough should feel medium firm once formed. After 60 min rest, it will become much softer.<\/p>\n<\/div>\n\n\n\n

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    How to knead the dough efficiently<\/h3>\n\n\n\n

    If using hands, here is my trick to make kneading easier: Combine flour, water and salt to form a rough-looking dough. Instead of kneading it all the way to the desired texture, you may leave it to rest for 10 minutes or so, then knead for 1-2 mins until it becomes very smooth.<\/p>\n\n\n\n

    If using a stand mixer with a dough hook, it takes about 8 minutes on low speed to knead the dough.<\/p>\n<\/div>\n\n\n\n

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    Rest the dough for 1 hour<\/h3>\n\n\n\n

    Leave the dough in the mixing bowl and cover with a lid, cling film or a wet towel. Allow it to rest for at least 60 minutes. During this process, the dough will soften and the gluten proteins in the flour will create strong bonds thus making the dough elastic and stretchable.<\/p>\n<\/div>\n\n\n\n

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    How to shape and cook the noodles<\/span><\/h2>\n\n\n\n
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    Once the resting period ends, divide the dough into small portions. Then coat them thoroughly with a little oil. This serves two purposes: it prevents the dough from drying out and also prevents it from sticking to your hands.<\/p>\n\n\n\n

    Now let’s move on to the fun part of this recipe. Exactly like how you make hand-pulled noodles<\/a>, the shaping and cooking of hand-torn noodles takes place simultaneously. Here is the procedure (I highly recommend you also check out the tutorial video<\/a> in the recipe card below<\/em>):<\/p>\n<\/div>\n\n\n\n

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