Soba Noodles With Spicy Cumin Lamb Recipes
SPICY LAMB AND SOBA NOODLE SALAD
Steps:
- Whisk together 1/4 cup of the oil, five-spice powder and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Whisk together the vinegar, soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles.
- Bring a large pot of salted water to a boil. Add the soba noodles and cook until just tender, approximately 5 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
- Heat the grill to high.
- Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb.
SOBA NOODLES WITH SPICY CUMIN LAMB
Steps:
- 1. Cook noodles according to package directions. Drain and rinse; drain well. 2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk. 3. Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside. 4. Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.
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- Cook soba noodles according to package directions. Drain and rinse with cold water. Set aside.
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- If making your own noodles make sure the dough is fully prepared before beginning the lamb stir fry. Set a pot of water to boil so that it will be ready to boil the noodles as soon as the lamb is done.
- Add the cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir and toss frequently. Toast until the spices are fragrant and beginning to pop, about 5 minutes. Take the spices off the heat and grind until partially powdered. You can use a mortar & pestle, a spice grinder, a coffee grinder, or by crushing the spices with the bottom of a heavy pan.
- Add the oil to a large skillet and heat over high heat until the oil begins to smoke. Add the marinated lamb and spread it into a single layer. Separate the individual slices with minimal overlapping using a pair of tongs or chopsticks. Add the garlic and ginger on top. Leave the lamb to sear for 30 seconds to a minute until the bottom is browned.
- If using hand-pulled noodles - Take your prepared dough, stretch each piece, and add it to the boiled water. Cook them for 1 to 2 minutes.
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- Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.
- Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.
- Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.
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- Place the cumin seeds, Sichuan peppercorns, white peppercorn, fennel and coriander seed into a coffee grinder and blitz until you obtain a fine powder.
- In a large bowl, place the sliced lamb, 1 tsp cornstarch, 1/4 tsp salt, 1 Tbsp soy sauce, and 2 Tbsp of the ground cumin powder mixture from above.
- In a bowl, combine the soy sauce, salt, sesame oil and black vinegar. Give it a stir and set aside.
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- First, make the noodle dough. In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough. Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes. By the end, the dough will have formed a ball that: doesn’t stick to the sides of the bowl, is smooth and elastic, and isn’t too dry.
- You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart. If the dough breaks, knead for another 3-5 minutes (to allow the dough to absorb more moisture). If it still won’t stretch, try adding a tablespoon of water and kneading by hand to incorporate the water. Then transfer it to the mixer once again and allow the dough hook to do its work for another 5 minutes. You need to give the dough time to absorb the moisture uniformly.
- If, on the other hand, your kitchen is humid and the dough is a bit sticky, sprinkle in some more flour and knead for another 3-5 minutes.
- Once the dough has reached the right consistency, cover it with plastic wrap or an overturned bowl (as long as the bowl is not touching the dough) and allow it to rest for 1 to 2 hours.
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