Making the noodles themselves is super easy! No intricate wrapping or preparation required - just roll out your dough and cut the noodles by hand, nice and thick - it works better if they’re irregular and uneven!
- 365 g (3 scant cups) plain flour, plus more for dusting
- pinch of salt
- 155 ml water
- vegetable oil, for coating
- dash of sesame oil
Roasted Sichuan chilli oil
- 240 ml vegetable oil
- 1 cinnamon stick
- 3 star anise
- 10 g Sichuan peppercorn
- 2 bay leaves
- 14 g chilli flakes
- 400 g fatty lamb shoulder, sliced
- 1 tbsp (20 ml) vegetable oil
- 1 tbsp (20 ml) Shaoxing rice wine
- 1 tsp cornstarch
- 1 tbsp (6 g) cumin seeds, toasted
- 2 tsp (4 g) coriander seeds, toasted
- pinch of ground white pepper
- 2½ tbsp (20 g) finely grated fresh ginger
- 2 spring onions, white part only, chopped
- 1 small head garlic, minced
- 1 red chilli, sliced
- 2 tbsp vegetable oil
- 1 ¼ tbsp (25 ml) Shaoxing rice wine
- 2¼ tbsp (45 ml) roasted Sichuan chilli oil (see above)
- 1 tsp caster sugar
- 1 tsp Chinese black vinegar
- ¾ tbsp (15 ml) soy sauce
- pinch of salt
- 1 red onion, thinly sliced
- 3 heads bok choy, cut into chunks
- 1 bunch coriander, separated into leaves and finely sliced stalks
- 1 tbsp (8 g) sesame seeds, toasted
- chopped coriander and extra roasted Sichuan chilli oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
Marinating time: 30 minutes
1. To make the noodles, in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Starting on low speed, slowly incorporate the water. If the dough is a little dry, add another tablespoon (15 ml) of water at a time. Increase the speed to medium and let knead for 10 to 15 minutes, or until smooth and elastic. Cover with plastic wrap and let rest for 1 hour.
2. For the roasted Sichuan chilli oil, in a small saucepan, combine all ingredients. Cook over low heat until the oil becomes fragrant, about 25 minutes. It is very easy to burn your spices at this point, so check in every now and then and adjust the heat as required.
3. Meanwhile, in a medium heatproof bowl, combine chilli flakes and salt. Once the oil mixture is fragrant, increase the heat to high and cook for an additional minute. Carefully strain the hot oil through a fine sieve into the bowl containing the red pepper flake mixture and stir well. The oil should sizzle and change colour immediately. Let cool to room temperature before transferring to a jar to infuse further. This makes about 1 cup and keeps for a long time.
4. Line a baking tray with baking paper and set aside. Brush a clean work surface with vegetable oil and press the dough into a 1.3-cm (½-inch) thick rectangle. Cut into 10 to 12 equal strips, laying them flat on the oiled surface. Pick up 1 noodle by both ends and lift it while slapping it repeatedly onto the work surface as you stretch it to a ribbon that is about 20 cm (8 inches) long. Place your noodle on the prepared baking tray and repeat the process. Cover with cling wrap to prevent drying out and set aside until needed.
5. To prepare the lamb, in a medium bowl, combine the lamb, 1 tablespoon of the vegetable oil, 1 tablespoon of the Shaoxing rice wine and the cornstarch. Toss well and set aside to marinate for at least 30 minutes.
6. In a mortar and pestle, grind the cumin seeds, coriander seeds and ground white pepper together and set aside until needed.
7. Now cook the noodles. Bring a large pot of salted water to the boil. Cook the noodles for 2 to 3 minutes, or until they rise to the surface. Drain, rinse quickly with cold water and transfer to a bowl. Toss with a dash of sesame oil to stop them from sticking.
8. Heat a large wok over medium heat and add the remaining 3 tablespoons of vegetable oil followed by the ginger and spring onions. Cook, stirring, for one minute before adding the garlic and chilli. Cook for an additional 30 seconds. Increase the heat to high and add the lamb. Stir-fry until just browned, then add the remaining 2 ¼ tablespoons of Shaoxing rice wine, the spice mixture, the roasted chilli oil, sugar, black vinegar, soy sauce, salt, red onion and bok choy. Cook until the bok choy is just cooked but still crunchy. Add the cooked noodles, coriander, and toasted sesame seeds. Toss gently before serving.
Serve with chopped coriander and extra chilli oil, as desired.
Recipe and image from This is a Book about Dumplings by Brendan Pang (Page Street Publishing Co. 2020). Photo credit: Thomas Davidson.