Entree: China – Ningxia – 宁夏手拉面 ➤ Níngxià shǒulāmiàn (Hand-pulled wheat noodles served in a spiced lamb broth with cumin and chili oil)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 45 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into large chunks
- 10 cups (2.4 L) water
- 1 large onion, quartered (8 oz / 225 g)
- 2-inch (5 cm) piece fresh ginger, sliced, about 1 oz (30 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) cumin seeds
- 1 tbsp (8 g) chili flakes
- 1 tsp (5 g) ground white pepper
- 2 star anise
- 1 tsp (5 g) fine sea salt, plus more to taste
- 4 cups (500 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (for dough)
- 1 tsp (5 g) fine sea salt (for dough)
- 1 tsp (5 g) baking soda, dissolved in 2 tbsp (30 ml) warm water (optional, helps elasticity)
- 1 tbsp (15 ml) vegetable oil (for dough)
- 4 cloves garlic, minced (about 12 g)
- 3 tbsp (45 ml) neutral oil (for chili oil)
- 2 tbsp (14 g) additional chili flakes (for chili oil)
- 1 tsp (5 g) ground cumin (for chili oil)
- 4 scallions, thinly sliced (about 40 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) black vinegar or Chinese black vinegar (optional)

Instructions

1. Combine lamb, water, onion, ginger, cumin seeds, star anise, and 1 tsp salt in a large pot. Bring to a simmer, skim foam, then cover partially and simmer gently for 1.5–2 hours until lamb is very tender.
2. While broth simmers, make the noodle dough: mix 4 cups (500 g) flour with 1 tsp (5 g) salt, add 1 1/4 cups (300 ml) warm water, dissolved baking soda, and 1 tbsp (15 ml) oil. Knead 8–10 minutes until smooth and elastic. Cover and rest 30–60 minutes.
3. Make chili oil: heat 3 tbsp (45 ml) neutral oil until hot but not smoking, remove from heat and carefully pour over 2 tbsp (14 g) chili flakes and 1 tsp (5 g) ground cumin in a heatproof bowl; set aside to infuse.
4. When lamb is tender, remove meat from broth and strain broth into a clean pot. Shred or chop lamb into bite-sized pieces, discarding bones. Return broth to a simmer and adjust seasoning with salt and black vinegar if using.
5. Divide rested dough into 4 portions. On a lightly floured surface, roll one portion into a long cylinder, stretch and fold repeatedly or use the traditional pull-and-twist method to form long thin noodles; cut if desired. Keep formed noodles covered to prevent drying.
6. Bring a large pot of salted water to a rolling boil. Cook pulled noodles in boiling water 2–3 minutes until tender and al dente. Drain and briefly rinse under hot water to remove excess starch.
7. To serve, place a portion of noodles into each bowl, top with shredded lamb, spoon hot spiced lamb broth over the noodles, drizzle with chili oil to taste, and finish with minced garlic, sliced scallions, and chopped cilantro.
8. Serve immediately, offering extra chili oil and black vinegar at the table.