New podcast episode is up, From Scratch, today on the extraordinary power of mise en place.
And here's the recipe discussed and prepared in the episode.
Ingredients
Method
To prepare noodles
- Combine the flour and salt, add the water, and stir with a wood spoon till the dough comes together. Turn the dough out onto a cutting board and knead it for 5 to 7 minutes until it’s a smooth supple dough. Wrap in plastic and let it rest for 30 minutes or up to a day in the fridge.
- Put the oil in a ramekin. Oil a sheet tray. Roll the dough out into a half-inch thick rectangle. Cut the dough into ½-inch strips. Coat your hands in oil or dip one strip in oil and pull and pinch and stretch it into a long thin tagliatele like noodle and put it on the sheet tray
- Repeat with the remaining strips of dough.
- You can cook the noodles and shock them or cook them while you’re cooking your lamb. Boil it in salted water until tender, 3 or 4 minutes.
To finish
- Get a pan or wok really hot. Give it a coating of oil and lay out the strips of lamb individually so that you get as much surface caramelization as possible. Finish stir frying the lamb.
- Add the onion and bean sprouts and cook for another minute or so. Remove it all to a bowl.
- Cook or reheat your noodles.
- Return the pan to the heat, add a quarter cup of sesame oil, and cook seasoning sauce 2, until it’s simmering. Lower the heat and add seasoning sauce 2. Add the noodles and toss them in the sauces. Add the lamb and toss. Add the fresh herbs and toss and serve.
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