I know some people are really particular to the game-y taste of lamb and the unique flavors of cumin but I LOVE IT! There’s also really no better carb pairing with cumin lamb than with biang biang noodles which are thick, chewy, hand-pulled noodles that are smacked on the table (the “biang” sound) to get it’s shape. I was super excited to try making this dish as I knew that even if I screwed something up, the amazing flavors will probably save the dish.
- Serves 2
Tips and notes
- If you don’t like spicy, don’t add in any of the chili flakes.
- If you can’t find bread flour, try to get dumpling flour or flour with a high protein percentage. If you absolutely can’t find any of those, regular flour works too.
- To get lukewarm water, I just microwaved some room temp water for about 20 seconds.
- When I was kneading the dough, it still kept feeling a little flaky even though it formed a ball. It turned out to be okay later as long as everything stuck together.
- Be gentle with the noodle dough. Even though it says to “smack” it, it’s still really fragile.
- Unless you’re a pro, your noodle will more than likely look “abstract”. Mine was thicker in some places, thinner in others and had holes and rips in places where it probably shouldn’t. In the end, it still tasted good.
- I don’t like my noodles al dente so I left the noodles in the boiling water just a little longer than the directions so it was a bit softer.
- You will be using A LOT of dishes.
- 8-10 oz lamb leg
- 1/2 medium red onion
- 1 tsp ground cumin
- 1 tsp corn starch
- 1 tsp soy sauce
- 1/2 tsp ground coriander
- 1/2 tsp chili flakes
- 1/2 tsp sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp ground white pepper
- 1/8 tsp black pepper
Biang Biang Noodles
- 2 cups bread flour
- 1 tbsp salt
- 3/4 cup lukewarm water
Noodle Sauce #1
- 6 cloves minced garlic
- 2 tsp grated ginger
- 1 large Asian red chili, diced (not spicy)
- 1 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cayenne
- 1/2 tsp ground white pepper
- 1/4 tsp ground black pepper
Noodle Sauce #2
- 2 tbsp soy sauce
- 1 1/2 tbsp rice wine, rice wine vinegar, or sake
- 1/4 tsp light brown sugar
- 1/4 tsp MSG
- 1/8 tsp salt
- Chopped cilantro
- Chopped green onion
Have some cooking oil
Putting it together
Biang Biang Noodles – Let’s start with the Biang Biang noodles because they have to rest for a total of 3 hours.
- In a large bowl, mix the salt and flour together.
- Slowly pour in about a quarter of the lukewarm water and stir (I used chopsticks to stir, but anything that you can stir with works too).
- Pour in another quarter of water and keep stirring.
- When the dough start to form, start to knead the dough with your hand.
- Keep slowly pouring the water and kneading until the dough forms a nice ball and there is no dough left on the sides.
- Once the dough forms a ball and it’s relatively smooth, leave the dough in the bowl and cover with plastic wrap.
- Let it rest for an hour.
*While the noodle dough is resting*
Marinate the lamb
- Cut lamb up into small pieces. Optional: cut out all the fatty pieces.
- In a medium bowl, mix all the ingredients of the lamb marinade above.
- Add the lamb pieces to the lamb marinade and mix together.
- Cover with plastic wrap and put it in the fridge until everything is ready to be cooked.
- Slice the onion.
- Mince the garlic for noodle sauce #1.
- Grate the ginger for noodle sauce #1.
- Chop the red chili for noodle sauce #1.
- [Optional] Chop the cilantro and/or green onion for the garnish.
- In a small bowl, mix together all the ingredients under noodle sauce #1. Set aside for later.
- In a different small bowl, mix together all the ingredients under noodle sauce #2. Set aside for later.
*One hour later*
- Uncover the dough and knead it a few times. If it seemed a little flaky before, it should be a lot smoother now.
- Split the dough into 4 equal pieces.
- On a board or clean table, roll them out a little bit so they are small flat pieces.
- Pour some oil in the bowl – enough to cover your 4 pieces of dough.
- Coat each piece of dough in oil (both sides) and place them all on the same plate so they don’t stick to each other.
- Cover dough with plastic wrap.
- Let it rest for 2 hours.
*Two hours later*
Putting it together
- In a wok, heat up some oil (about 4 tsp) on medium high heat.
- Once the oil is hot, add the marinated lamb and stir until there is no more pink coloring in the lamb.
- Add the onions and stir until onions are soft.
- Pour lamb and onion into a bowl and set aside.
- In the same wok, add some oil (about 4 tsp).
- Add noodle sauce #1 and stir until the garlic is no longer raw.
- Add in noodle sauce #2 and stir.
- Immediately turn off the heat and set aside.
- In a pot, enough water to cook the noodles in.
- Take a piece of the dough and roll it out “long ways”.
- Take a chopstick and make an imprint in the middle.
- Hold each end of the noodle with both hands and smack (really, a hard tap) the middle of the noodle a few times while slowly stretching the dough. This is the “biang biang” part.
- You should end up with a long noodle – around 3-4 feet.
- Where you made the imprint – pull that apart and stop pulling about 1 inch from the end so that the noodle forms a loop.
- Immediately drop that into the boiling water.
- Stir it a little bit so that it doesn’t stick together.
- Once it floats (it should take about a minute or two), take it out of the water and put it in the noodle sauce mixture that’s sitting in your wok.
- Repeat with each piece of dough until all the noodles are in noodle sauce mixture.
- Turn the stove back on to medium high heat for the wok.
- Stir the noodles in the sauce and mix until all the noodle are coated.
- Add the lamb/onion to the noodles and mix.
- Once everything is mixed together, turn off the heat.
- Plate the noodles and lamb. Add the garnish if you wish.
Luckily, I didn’t really screw anything up. Despite having the noodles turn out a little thicker than I had thought I wanted, the whole dished turned out really good! The flavors of all the spices together were amazing, the lamb was super tender and the noodles were nice and chewy. I was excited that it turned out so well that I was already thinking about making the dish again while still eating the dish! Don’t let the large list of ingredients (you probably have most of it, or possible substitutes in you pantry already), and the amount of time it takes to make the noodles (it’s mostly just wait time) scare you. It’s a dish that’s definitely worth making if you’re up for it! And for me, it was also satisfaction of being able to make my own noodles from scratch since 95% of the time, I cook them from a package 🙂