Introduction to Spicy Cumin Lamb Biang Biang Noodles
What are Spicy Cumin Lamb Biang Biang Noodles?
If you’ve never tried spicy cumin lamb biang biang noodles, you’re in for a treat! Originating from the vibrant Xinjiang region of China, these delicious hand-pulled noodles are a perfect blend of chewy texture and rich flavors. The star of the dish is the tender, marinated lamb infused with aromatic spices, creating an unforgettable taste experience.
Biang biang noodles are known for their unique, flat form – reminiscent of a belt, and they are traditionally made by slapping the dough against a surface until they reach the desired thickness. The chewy noodles are then tossed with seasoned lamb, fragrant ginger, and fiery chili oil that adds a lovely kick.
The combination of warm spices like cumin and coriander creates a depth of flavor that’s both earthy and vibrant. Plus, the freshness of the vegetables used in the dish provides a delightful crunch, making every bite a harmonious blend of textures.
If you’re excited to dive into this delicious dish, get ready for a culinary adventure that will impress your friends and family, or simply brighten up your weeknight dinner. Let’s explore how to make these spicy cumin lamb biang biang noodles right in your own kitchen!
Ingredients for Spicy Cumin Lamb Biang Biang Noodles
Cooking a flavorful dish like Spicy Cumin Lamb Biang Biang Noodles starts with gathering the right ingredients. Let’s break down what you need for the noodles and the lamb sauce.
Noodle Ingredients
- 1 ½ cups bread flour: This is essential for creating the chewy texture of the noodles.
- ¼ teaspoon salt: Enhances flavor.
- ½ cup (plus 1 tablespoon), water: Hydration is crucial for the dough's consistency.
If you’re curious about the best types of flour for noodles, you might want to explore options like high-protein bread flour, which can give your noodles that perfect bite.
Lamb & Sauce Ingredients
- 8 oz. fatty lamb shoulder or chuck (thinly sliced): The richness of the lamb will deepen the dish's flavor.
- Vegetable oil (1 tablespoon + 3 tablespoons): Used for both marinating the lamb and stir-frying.
- Rice vinegar (1 tablespoon + 2 tablespoons): Adds tanginess and balances the rich flavors.
- Cornstarch (1 teaspoon): Helps to tenderize the meat.
- Spices: Cumin seeds (1 ½ tablespoons), coriander seeds (2 teaspoons), and ground white pepper (¼ teaspoon) are essentials for that signature spice kick.
- Fresh aromatics: You’ll also need grated ginger (1 tablespoon), scallions, minced garlic (7 cloves), and sliced chili pepper, all of which bring a fragrant depth to the dish.
Adding a dash of sugar, soy sauce, and black vinegar will round out the flavor profile, creating a rich, spicy sauce that complements the soft noodles beautifully.
Try preparing these ingredients ahead of time to streamline your cooking process—it's a great way to ensure everything comes together smoothly!
Preparing Spicy Cumin Lamb Biang Biang Noodles
Creating Spicy Cumin Lamb Biang Biang Noodles is an incredible culinary adventure that combines robust flavors and textures. Follow these straightforward steps and impress your friends or just treat yourself to an unforgettable meal!
Make the Noodle Dough
To get started, we need to make the noodles from scratch, and it’s much easier than you might think! In a mixing bowl, combine:
- 1 ½ cups bread flour
- ¼ teaspoon salt
- ½ cup plus 1 tablespoon water
Use your hands or a fork to mix until it forms a scraggly dough. Attach the bowl to a stand mixer fitted with a dough hook and knead for about 20 minutes at low speed. The dough is ready when it’s smooth, elastic, and holds a ball shape without sticking to the sides. If it breaks when stretched, knead longer or add a little water. Cover with plastic wrap and let rest for 1 to 2 hours to develop the gluten.
Prepare the Lamb and Marinade
While your dough rests, focus on the lamb. Take 8 oz. of fatty lamb shoulder or chuck, sliced thin, and marinate it with
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine alternative
- 1 teaspoon cornstarch
Let the lamb soak up those flavors while you toast your spices.
Toast and Grind Spices
This step is all about enhancing flavors. In a dry pan over medium heat, toast 1 ½ tablespoons cumin seeds, 2 teaspoons coriander seeds, and ¼ teaspoon ground white pepper for about 5 minutes until fragrant. Let them cool slightly, then coarsely grind them using a spice grinder or mortar & pestle. Set this aromatic spice blend aside—it will elevate your dish!
Shape the Noodles
Once your dough has rested, it’s time for some hands-on fun! Transfer it to an oiled surface, pressing it into a roughly even, one-inch thick rectangle. Slice it into 10 strips. Flatten each strip with your palm to form wide noodles. To achieve that characteristic thickness, gently stretch and slap them on the counter. This technique yields the biang biang shape—thick and hearty!
Cook the Lamb and Sauce
In a large wok, heat 3 tablespoons of vegetable oil over medium heat. Add grated ginger and the whites of your chopped scallions, cooking briefly before introducing garlic and sliced chili pepper. Next, increase the heat, add the marinated lamb, and stir-fry until just browned. Follow with your toasted spices, chili oil, sugar, vinegar, and other seasonings. If things stick, don’t hesitate to splash some water for deglazing!
Combine Noodles and Sauce
In separate boiling water, cook your noodles and any added cabbage for 90 seconds to 2 minutes. Drain and add to your wok, then toss everything together, making sure every bite of noodle is coated in that robust sauce. Top it off with chopped garlic chives and scallion greens.
And there you go—your Spicy Cumin Lamb Biang Biang Noodles are ready to serve! Enjoy this tasty concoction, and don’t forget to share your culinary journey with friends. The flavors will transport you to the streets of Xi'an right from your kitchen!
Variations on Spicy Cumin Lamb Biang Biang Noodles
Vegetarian Alternative
For a delightful twist, try a vegetarian version that substitutes the lamb with marinated tofu or tempeh. Simply cube your protein of choice and sauté it with the same spices and sauces used in the spicy cumin lamb biang biang noodles. You can also toss in a variety of vegetables such as bell peppers, carrots, or even mushrooms to add texture and flavor.
Different Protein Options
If lamb isn’t your go-to, consider using beef or chicken for a slightly different flavor profile. Thinly sliced beef can provide a robust taste, while chicken can be a lighter alternative that absorbs the spices beautifully. Simply follow the same marinating and cooking methods outlined in the spicy cumin lamb biang biang noodles recipe, and enjoy a delicious meal tailored to your taste!
Cooking tips and notes for Spicy Cumin Lamb Biang Biang Noodles
Kneading tips for perfect noodles
To achieve those wonderfully chewy noodles in your spicy cumin lamb biang biang noodles, pay close attention to the kneading process. When mixing the dough, you want a smooth, elastic texture that doesn’t stick to your hands. If your dough feels too dry, a bit more water will help. Letting it rest for at least an hour is crucial—it allows the gluten to develop, giving your noodles the perfect bite!
Spice adjustments
For those who enjoy customizing flavors, don’t hesitate to tweak the spices! If you're sensitive to heat, start with less chili oil and fresh peppers. Conversely, if you love a good kick, consider adding extra cumin seeds and even a pinch of chili flakes to enhance the flavor profile. Experimenting with the balance of spices can make your spicy cumin lamb biang biang noodles truly your own! For additional spice inspiration, check out this guide to common spices.
Serving Suggestions for Spicy Cumin Lamb Biang Biang Noodles
Best Sides to Complement the Dish
To elevate your spicy cumin lamb biang biang noodles, consider serving them with:
- Stir-Fried Vegetables: A vibrant mix of bell peppers, bok choy, and snow peas adds color and nutrition.
- Pickled Vegetables: A tangy side of pickled carrots or radishes will balance the heat and enhance flavors.
- Chinese Scallion Pancakes: These crispy delights are perfect for soaking up any leftover sauce!
These sides not only complement the robust flavors of the dish but also introduce refreshing textures.
Pairing with Drinks
When enjoying your spicy cumin lamb biang biang noodles, choose refreshing non-alcoholic drinks like:
- Iced Jasmine Tea: Its floral notes can soothe just the right amount of spice.
- Lemonade with Mint: The zesty zing and cooling mint serve as a fantastic palate cleanser.
- Ginger Ale: The natural spiciness of ginger enhances the dish's flavors while providing a delightful fizz.
These drink options will round out your meal beautifully, making it a memorable dining experience.
Time breakdown for Spicy Cumin Lamb Biang Biang Noodles
Preparation time
Getting everything ready will take about 30 minutes. This time includes making your noodle dough, marinating the lamb, and prepping all those delicious veggies. It’s a great opportunity to listen to your favorite playlist while you cook!
Cooking time
The actual cooking process will take around 20-25 minutes. This is when the magic happens! Cooking the lamb, making the sauce, and boiling those thick, delightful noodles all come together in a delicious frenzy.
Total time
In total, you’re looking at about 1 hour to 1 hour and 30 minutes for the spicy cumin lamb biang biang noodles. Most of this is just letting the dough rest, giving you time to have a quick chat or time to unwind before the feast!
Nutritional Facts for Spicy Cumin Lamb Biang Biang Noodles
Calories
Each serving of spicy cumin lamb biang biang noodles contains approximately 425 calories, making it a satisfying yet balanced choice for a meal.
Protein Content
With 19 grams of protein, this dish provides a hearty boost to fuel your day, especially beneficial after a workout or a busy morning.
Sodium Levels
Keep an eye on your sodium intake, as this flavorful recipe contains about 785 milligrams of sodium per serving. Pair it with fresh veggies to balance the flavors!
For more detailed nutritional insights, check out the USDA's database or consult resources like the Mayo Clinic. Enjoy your cooking adventure!
FAQs about Spicy Cumin Lamb Biang Biang Noodles
Can I make these noodles ahead of time?
Absolutely! You can prepare the Spicy Cumin Lamb Biang Biang Noodles ahead of time. After making the noodle dough, you can refrigerate it for up to 24 hours. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
How do I store leftover Spicy Cumin Lamb Biang Biang Noodles?
Storing your leftovers is simple! Keep any unused Spicy Cumin Lamb Biang Biang Noodles in an airtight container in the fridge. They’ll stay fresh for about 2 to 3 days, though they taste best when eaten right after cooking.
What's the best way to reheat them?
To reheat your noodles, you have a couple of great options. If you want to keep them chewy, toss them briefly in a pot of boiling water for about 30 seconds. Alternatively, you can heat them in a skillet with a splash of water over medium heat, stirring until heated through. This helps to bring back some moisture and prevents them from being overly dry. Enjoy your flavorful dish again!
Conclusion on Spicy Cumin Lamb Biang Biang Noodles
Recap of the dish’s appeal
The spicy cumin lamb biang biang noodles blend rich flavors with delightful textures, creating a dish that’s both comforting and satisfying. The aromatic spices paired with tender lamb elevate the simple noodle experience into something extraordinary.
Encouragement to try making it at home
Don’t miss out on the joy of crafting this dish yourself! Making spicy cumin lamb biang biang noodles at home is not only fun but rewarding. Gather your ingredients and invite friends for a memorable cooking session. Give it a try, and share your delicious results!
Spicy Cumin Lamb Biang Biang Noodles
Equipment
- Stand Mixer
- Wok
- Spice Grinder
- baking sheet
- parchment paper
Ingredients
For the noodles
- 1.5 cups bread flour
- 0.25 teaspoon salt
- 0.53 cups water (plus 1 tablespoon/15ml)
For the lamb & sauce
- 8 oz fatty lamb shoulder or chuck (thinly sliced)
- 1 tablespoon vegetable oil (plus 3 tablespoons/45 ml, divided)
- 1 tablespoon rice wine (plus 2 tablespoons/30 ml, divided)
- 1 teaspoon cornstarch
- 1.5 tablespoons cumin seeds
- 2 teaspoons coriander seeds
- 0.25 teaspoon ground white pepper
- 1 tablespoon grated ginger
- 2 scallions (chopped, white parts and green parts separated)
- 7 cloves garlic (minced)
- 1 long hot red or green chili pepper (de-seeded and thinly sliced)
- 3 tablespoons chili oil (preferably homemade)
- 1 teaspoon sugar
- 1 teaspoon black vinegar or rice vinegar
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 1 small red onion (thinly sliced)
- 0.5 cups finely diced Chinese celery or regular celery (optional)
- 3 leaves cabbage (roughly chopped)
- 0.5 cups garlic chives (roughly chopped, optional)
Instructions
Noodle Preparation
- First, make the noodle dough. In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough.
- Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed. Allow the mixer to knead the dough for 20 minutes.
- You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart.
- If the dough breaks, knead for another 3-5 minutes. If it still won’t stretch, try adding a tablespoon of water and kneading by hand to incorporate the water.
- Once the dough has reached the right consistency, cover it with plastic wrap or an overturned bowl and allow it to rest for 1 to 2 hours.
Lamb & Sauce Preparation
- Combine the sliced lamb with 1 tablespoon vegetable oil, 1 tablespoon rice wine, and 1 teaspoon cornstarch. Set aside to marinate.
- In a clean, dry pan over medium heat, add the cumin seeds, coriander seeds, and white pepper. Toast the spices until fragrant, about 5 minutes.
- Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside. Prepare all your vegetables, and set those aside as well.
- Heat 3 tablespoons of vegetable oil in a large wok over medium heat. Add the ginger and scallion whites and cook for 1 minute.
- Add the garlic and chili pepper, and cook for another 30 seconds. Crank up the heat to high and add the marinated lamb.
- Stir-fry the lamb until just browned, and immediately add 2 tablespoons rice wine, along with your prepared spice mixture, the chili oil, sugar, vinegar, soy sauce, salt, onions, and celery.
- If things are starting to stick to the bottom of the wok, add a ¼ cup or so of water to deglaze it.
Noodle Cooking
- Bring a large pot of water to a boil. The noodles will take approximately 90 seconds to cook.
- While that’s going, throw your noodles and the cabbage into boiling water, and cook for 90 seconds to 2 minutes.
- Transfer the cooked noodles and cabbage to the wok along with the garlic chives and scallion greens, and toss until everything is completely coated in the sauce.
- Serve!
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