Biang Biang Noodles with Spicy Cumin Lamb

Toast 1 teaspoon of cumin seeds in a dry fry pan. Slice the lamb into 5 millimeter wide strips and place in a bowl with toasted cumin seeds, soy sauce, sesame oil, chilli in oil and white pepper. Cover and let marinade for 2 hours.

Place the flours, water and salt in the bowl of a stand mixer. Using the dough hook attachment, mix until well combined, continue kneading until dough becomes smooth. Cover and let rest for 15 minutes. 

Place dough on an oiled flat surface and with oiled hands (dough is very sticky) roll into a long snake shape. Using a knife, divide dough into 8 pieces. Roll each into a ball then flatten until around 1cm thick. Stretch each piece of dough into 20 centimetre long ribbons, place on an oiled bench then cover with baking paper. Let rest for 15 minutes. 

Bring a large pot of salted water to the boil. Take a noodle and stretch it out using both your thumbs and forefingers, until at least 3–4 times the size. The more stretched out the softer the noodle will be. Gently drop the noodle into the boiling water and repeat with remaining dough.

Noodles will take 2–3 minutes to cook, once they rise to the surface they are ready. Drain and set aside, add a little sesame oil to noodles to stop them from sticking together.

Heat the sesame oil in a non-stick fry pan over a medium heat. Add the onion and teaspoon of cumin seeds and fry until onions are translucent. Add the garlic and chilli and fry for 1 minute. Add the marinated lamb and fry for 3–4 minutes or until browned. Add the soy sauce, black vinegar, shoaxing wine, brown sugar and bok choy and fry until bok choy is cooked but still has a crunch, remove from heat.

Add noodles, chopped coriander and toasted sesame seeds to fried lamb dish and gently mix until well combined. 

Serve with a mixture of soy sauce, black vinegar and chilli oil.