#shorts #chilioil #noodle #biangbiang #xianfamousfoods RECIPE DOWN BELOW!! Inspired by Lamb Cumin Chili Oil Noodles inspired by Xian famous foods in NYC! Noodles 190g bread flour 1 tsp salt 150 mL water 1 tbsp neutral oil (to ensure the noodles don’t dry out) Lamb & Sauce 200g lamb 1 tbsp neutral oil 1 tbsp ginger minced 1 tbsp garlic minced 1 scallion chopped ⅓ cup cabbage ¼ onion ⅓ cup red pepper (optional) ⅓ cup green pepper (optional) 2 tbsp chili oil 1 tbsp dark soy 1 tbsp black vinegar 1 tbsp chili flakes 1 tbsp cumin seed, ground 1 tsp chili oil (for extra) 1 tsp black vinegar (for extra) 1 tbsp chopped cilantro (for garnish) 1. Mix the bread flour, salt, and water together. 2. Knead for 20 minutes. If using Kitchen Aid, use a dough hook attachment. 3. Once the dough has been kneaded, it should be smooth and stretchy. If the dough is not stretchy, add a teaspoon of water and knead for another 2 minutes. (Visual indicators are king! Should be like baby butt) 4. Wrap the dough in plastic wrap and rest in fridge for 1 hour. 5. Once the dough has rested, knead for 1-2 minutes. 6. Roll the dough into 1cm thickness. Try to aim for a square shape. 7. Divide the dough into 8 rectangle pieces. 8. On a separate baking sheet, drizzle 1 tbsp of oil. 9. Place the strips of dough onto the baking sheet. 10. Drizzle more oil on top. This prevents the noodles from drying out 11. Let it rest for 15 minutes. 12. Put a pot of water on boil. 13. Slowly pull apart the noodles, lifting the ends together up and down. It’s easier if you flatten the noodles slightly before pulling to guide its shape. 14. If you like thick noodles, keep the noodles its original shape. If you like thinner noodles, hold the middle of the noodle and rip the noodle in half. This should form a large O-shaped noodle. Cut the ends and you’ll end up with a very long thin noodle! 15. Cook the noodles in boiling water. Once cooked, the noodles will float to the top. This should only take between 60-80 seconds. 16. Pull the noodles out and toss with chili oil to prevent sticking. You can also opt to cold-shock in ice water to firm them up a little. 17. To make the lamb & sauce, put the pan on high heat 18. Once the pan is hot, drizzle some neutral oil. 19. Stir fry the lamb until the fat renders and browns. 20. Throw in the ginger, garlic, scallions. 21. When the aromatics have bloomed, put the cabbage, onion, and the peppers into the pan. 22. Quickly stir-fry. Once the veggies have blistered slightly, pour in chili oil, dark soy, black vinegar, chili flakes, and cumin. 23. Pour the mixture into the bowl with noodles. Toss them together thoroughly. 24. Plate the spicy lamb noodles. Garnish with extra black vinegar, chili oil, and cilantro. 25. Slurp.