Recipe for Lamian Noodles in Uyghur Lamb Stew. Lamian are handmade, hand-pulled Chinese noodles. Fun to try your hand at it!
- 540g (1 lb 3 oz) all purpose flour (see above)
- 350ml (1 2/5 cups) warm water
- 1 Tbsp salt, dissolved in water above
- large saucepan of simmering water on the stove
Uyghur Lamb and Vegetable Stew (for Lamian)
- 500g (1.1 lb) lamb (leg is my favourite for this)
- 2 Tbsp vegetable oil
- 2 medium onions, chopped
- 8 cloves garlic, chopped
- 2“/5cm ginger, chopped
- 2 star anise “petals”
- 2 tsp salt
- 2 handfuls green beans, sliced
- 2 handfuls white cabbage or Chinese cabbage, sliced
- 1 red capsicum, sliced, not too thinly
- 1 yellow capsicum, sliced, not too thinly
- 2 tomatoes, quartered
- 1/4 tsp ground white pepper
- 1 litre (4 cups) lamb or beef stock
- 2 handfuls fresh coriander leaves (cilantro), chopped
- 2 spring onions (scallions), sliced
- Use a table top mixer with dough attachment if you prefer it to hand kneading.
- Place the flour & salt water in a large bowl and bring it all together with your hands or using the mixture until it comes away clean.
- Knead for about 15 minutes if by hand, 3 minutes on medium speed in mixer.
- Place dough in a lightly oiled bowl, cover with cling film and leave to rest for 30 minutes.
- After 30 minutes, lightly oil your work surface and roll the dough out slightly with the palm of your hands. Start from the middle and work your way out, until you have a long, thick sausage about half a metre long, see pic 2. Leave it on the surface, cover with a damp tea towel & rest for 10 minutes.
- Grabbing each end of your dough, hit/bounce the middle bit on your surface a few times, without pulling on the dough. It’s the weight & momentum that will pull and stretch your noodles, not your hands. Tip: don’t pinch too hard at the ends, as light a touch as you can.
- When you can’t stretch your arms further, fold the dough over in half (double over), hold each end & repeat the process. Keep doing this, i.e., fold and bounce, for as long as you think you can. If the odd strand breaks, don’t worry about it, keep going if you think you can.
- When you can’t or don’t want to stretch any longer, place the noodles as they are in your hands, straight into the bowl of simmering water, increase the heat to bring the water back to boil, then simmer to cook your noodles for 4-5 minutes. The thicker your noodles, the longer the cooking time.
Lamb Stew (do this while the noodles are resting)
- Heat oil in a heavy based saucepan over medium heat and sauté the onions for about 3 minutes.
- Add garlic, ginger & star anise and sauté for 1 minute.
- Add lamb, turn heat up and brown for about 5 minutes, stirring constantly.
- Add the salt, give a good stir and follow with the stock. Bring to boil, then simmer, covered, for 1 hour.
- Add everything but the herbs for garnish and cook for another 30 – 45 minutes until the meat is cooked and very tender.
- Check and adjust seasoning if necessary.
- Divide the noodles equally into 4 bowls and top with the stew, scatter the herbs over and serve immediately.
- I like to have a little bowl of pickled chillies or chilli sauce on the side for people to help themselves to, as this dish has no heat at all.
- Category: Main Course
- Cuisine: Chinese
- Serving Size: 4