Hand Pulled Wok Fried Noodles

 

Serves: 2 

Prep Time: 25 minutes

Cook Time: 10 Minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients:

  • 250 grams (2 cups) all-purpose flour
  • ¼ teaspoon kosher salt, plus more to taste
  • 125 mL (½ cup plus 1 teaspoon) water
  • Vegetable, avocado or other neutral flavored oil, as needed
  • 12 ounces ground lamb
  • 1 teaspoon ground cumin
  • 3 scallions, thinly sliced
  • 2 teaspoon garlic, minced
  • Chili flakes, to taste
  • Chili powder, to taste
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon apple cider vinegar
  • Toasted peanuts, roughly chopped, for garnish (optional)
  • Fresh cilantro, stems and leaves roughly chopped, for garnish (optional)

Procedure:

  1. To make the noodles: In a large bowl stir together the flour and salt. Using chopsticks or your hand, stir in the water until you have a shaggy dough. Use your hand to knead the dough a few times until it just comes together. Cover the dough directly with plastic wrap and allow it to rest for 10 minutes.
  2. After 10 minutes turn the dough out onto the counter top and knead until a smooth, supple dough forms, approximately 3 minutes.
  3. Divide the dough in half and roll each piece into a ½ inch thick rectangle. Coat both sides with oil, place on a sheet tray or plate and cover with plastic wrap. Let rest for at least 1 ½ hours. (The dough can be made 24 hours ahead of time and refrigerated. Allow to come up to room temperature before pulling.)
  4. Bring a skillet of salted water to a boil. Being mindful not to stretch the dough, divide one half of the dough into 1 inch wide sections. Carefully lift one section up, gently stretch either end and bounce the noodle a few times on the counter. Drop in the water and repeat until all the noodles are made.
  5. Cook for 2 minutes then scoop out of the water to a bowl. Toss with a little bit of oil to prevent sticking. Repeat with the other half of the dough so that you have two portions.
  6. To make the sauce: In a large wok over high heat pour in approximately 2 tablespoons of oil. When the oil is shimmering add the ground lamb, cumin and a few generous pinches of salt and fry, stirring frequently and breaking it into small pieces for 5 minutes, until browned and mostly cooked through. Remove to a plate.
  7. Return the wok to high heat and pour in another 2 tablespoons of oil. Once the oil is shimmering add the scallions, garlic, chili flakes and chili powder; cook until fragrant, approximately 1 minute. Add the noodles and ground lamb to the wok along with soy sauce and apple cider vinegar. Cook, tossing frequently, until the noodles are just browning a bit.
  8. Transfer to a large platter and garnish with toasted peanuts and cilantro.

 

 

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