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.

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.

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!