Spicy Cumin Lamb Biang Biang Noodles

thewoksoflife.com

Tricia

subheading: For the noodles:

1½ cups bread flour

¼ teaspoon salt

½ cup, plus 1 tablespoon water

subheading: For the lamb & sauce:

8 oz. fatty lamb shoulder or chuck, thinly sliced

1 tablespoon vegetable oil, plus 3 tablespoons (divided)

1 tablespoon rice wine, plus 2 tablespoons (divided)

1 teaspoon cornstarch

1½ tablespoons cumin seeds

2 teaspoons coriander seeds

¼ teaspoon freshly 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

½ teaspoon salt

1 small red onion, thinly sliced

½ cup finely diced Chinese celery or regular celery (optional)

3 cabbage leaves, roughly chopped

½ cup garlic chives, roughly chopped (optional)

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