Cold liangpi noodles with cumin lamb
Use the right vinegar
List of ingredients
Method of preparation
Preparing the noodles
Choose broad type of rice noodles or prepare broad wheat flour noodles, as I did. For the wheat flour noodles use 200 g of wheat flour, take a cupe of hot water and add a tsp of lye. Mix this carefully through the dough (if it's to hot, use a spoon first or wait a few minutes).
Let the dough rest for 30 minutes.
Dust your working table with wheat or corn starch. Roll out you dough. Dust the sheets and fold them and cut them into broad noodles. More about dough folding and cutting can be read here.
Preparing the lamb
Marinate 100 g lean lamb in tsp of wheat starch, 1 tsp of Shaoxing wine, 1 tsp of soy sauce and a tbs of water.
Preparing the sauce
Chop the ginger and garlic very finely. Put it into a bowl. Add 2 tbs of light soy sauce, 1 tbs of mature vinegar, 1/4 tsp of rock sugar, 1/4 tsp of salt and 3/4 cup of stock. Set aside.
Chop the scallion. Set aside.
Rinse the bean sprouts under cold water. Set aside.
Prepare for noodle cooking
Bring a large pan of water to boil, add salt. When the water starts to boil, toss in the noodles. Remove them from the water as soon as they are ready. Read more about noodle cooking here.
Use the water to blanch the bean sprouts. Serve on top of the noodles.
Heat one cup of peanut or soy oil. Add the lamb meat, fry for 30 seconds. Add a tbsp of cumin and a large tbs of chili powder, fry another 30 seconds. Add the prepared sauce and immediately turn of the heat.
Pour over the noodles and garnish with scallions and sesame oil.