Description
Chewy hand-pulled noodles stir-fried with cumin-spiced lamb, shrimp, and crisp vegetables for a bold, satisfying dinner.
Ingredients
Scale
- 1 1/2 cups bread flour
- 1/4 teaspoon salt
- 1/2 cup water
- 8 ounces lamb steaks or medallions, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon chicken or vegetable broth
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 8 ounces raw shrimp, peeled and deveined
- 1 teaspoon vegetable oil
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 tablespoons cumin seeds
- 2 teaspoons coriander seeds
- 1/2 teaspoon white peppercorns
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 scallions, chopped
- 8 garlic cloves, minced
- 1 long mild pepper, thinly sliced
- 2 tablespoons broth
- 3 tablespoons chili oil
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1 small red onion, thinly sliced
- 1/2 cup diced celery
- 4 baby bok choy, chopped
Instructions
- Mix flour, salt, and water to form dough. Knead until smooth, rest 1 hour.
- Marinate lamb and shrimp separately.
- Toast and grind cumin, coriander, and peppercorns.
- Stretch dough into noodles and tear into strands.
- Stir-fry aromatics, lamb, then shrimp.
- Add spices, sauce ingredients, and vegetables.
- Boil noodles with bok choy, drain.
- Toss noodles into wok and serve hot.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg