Hand Pulled Chinese Wok Noodles

Serves 2

Ingredients:

For the noodles:

• 250 grams (2 cups) all-purpose flour
• ¼ teaspoon kosher salt
• 125 mL (1/2 cup plus 1 teaspoon) water
• Vegetable, avocado or other neutral flavored oil, for coating 

For cooking:

• 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)
• Vegetable, avocado or other neutral flavored cooking oil, as needed
• Kosher salt, to taste

Procedure:

• 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.

• After 10 minutes turn the dough out onto the counter top and knead until a smooth, supple dough forms, approximately 3 minutes.

• 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.)

• 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.

• 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.

• 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.

• 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.

• Transfer to a large platter and garnish with toasted peanuts and cilantro.