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.
Hand pulled Cumin Lamb Noodles
Ingredients
Noodles
- 15 ounces flour (3 cups)
- ½ teaspoon salt
- 10 ounces water
- ½ cup oil or as needed
Lamb
- 1-1 ½ lbs lamb shoulder cut into thin strips
- 1 tbsp soy sauce
- 1 teaspoon dark soy sauce
- 1 tbsp ground cumin
- 1 tbsp corn starch
- 1 teaspoon ground coriander
- 1 teaspoon korean chili powder or 2 teaspoons chili paste such as Go Chu Jang
- 1 teaspoon toasted sesame oil
- 1 clove garlic minced
- ½ teaspoon ground black pepper
Mise
- ½ medium red onion thinly sliced
- 1 ½ cup bean sprouts
Seasoning sauce 1
- 2 ounces light sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 1 red Fresno chili cut in thin rings
- 2 tbsp cumin
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 teaspoon korean chili powder or 1 tbsp korean chili paste
- 1 teaspoon ground black pepper
- combine ingredients and stir
Seasoning sauce 2
- ¼ cup soy sauce
- 2 teaspoons xing wine or white wine
- 2 teaspoons rice vinegar
- 2 teaspoons light brown sugar
- 1 teaspoon MSG or fish sauce
- ½ teaspoon salt
- Combine and stir
Aromatic Herbs
- 1 bunch cilantro torn
- 1 bunch mint leaves only
Instructions
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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