Entree: China – Gansu – 手拉面配羊肉 ➤ Shǒu lā miàn pèi yángròu (Hand-pulled wheat noodles served with braised spiced lamb in an aromatic broth)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 1 hr 30 min

Total 2 hrs 45 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 tsp (5 g) fine salt (for dough)
- 1 cup (240 ml) warm water (for dough)
- 1/2 tsp (2.5 g) baking soda dissolved in 2 tbsp (30 ml) warm water (alkaline water to improve noodle chew)
- 1 1/2 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 1/2 tbsp (9 g) cumin seeds, lightly toasted and crushed
- 2 star anise
- 1 tsp (2 g) ground white pepper
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 8 cups (1.9 L) water or beef stock
- 1 1/2 tsp (7 ml) kosher salt, plus more to taste
- 4 scallions, sliced thin, greens and whites separated
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 small chili oil or chili flakes to taste (optional)

Instructions

1. Make the noodle dough: in a large bowl combine flour and 1 tsp salt. Mix in warm water and the baking-soda water gradually until a shaggy dough forms. Turn onto a work surface and knead until smooth and elastic, about 8–10 minutes.
2. Oil the dough lightly, cover with plastic or a bowl, and rest at room temperature for 45–60 minutes to relax the gluten.
3. Meanwhile prepare the lamb broth: heat vegetable oil in a heavy pot over medium-high heat. Add lamb pieces and brown on all sides, working in batches if needed. Transfer browned lamb to a plate.
4. In the same pot add chopped onion and the white parts of the scallions; cook until softened and beginning to color, 5–6 minutes. Add garlic, toasted crushed cumin, star anise, and white pepper and cook 30–60 seconds until aromatic.
5. Return lamb to the pot, add soy sauce and Shaoxing wine, stir to coat. Pour in 8 cups water or stock and bring to a simmer. Skim any foam, reduce heat to low, cover partially, and simmer until lamb is tender, 1–1 1/2 hours. Adjust salt toward the end of cooking.
6. Divide rested dough into 4 equal portions. Working with one portion at a time and keeping others covered, flatten into a thick rope about 3/4–1 inch (2–2.5 cm) diameter. To hand-pull: hold the rope at each end, gently lengthen by stretching and pulling outward, fold the stretched rope in half, twist slightly, then continue stretching and pulling; repeat until noodles reach desired thinness (about 1/8–1/4 inch or to personal preference). Dust with flour to prevent sticking.
7. Bring a large pot of salted water to a rolling boil. Drop pulled noodles into the boiling water and cook 2–3 minutes for fresh noodles until just tender with chew (al dente). Alternatively, for more flavor, cook noodles directly in the simmering lamb broth for 2–3 minutes.
8. If cooked in separate water, briefly transfer noodles to bowls and ladle hot lamb broth and several pieces of lamb over the noodles. If cooked in the broth, lift noodles and lamb directly into bowls.
9. Garnish each bowl with sliced scallion greens, chopped cilantro, and a drizzle of chili oil or sprinkle of chili flakes if desired. Serve hot and enjoy the contrast of springy noodles and fragrant braised lamb.