Ingredients

Method

1. 1

   In a large bowl, mix the flour and salt. Slowly pour in warm water while stirring with your hand until a shaggy dough forms. Knead for about 5 minutes until smooth and elastic.

2. 2

   Lightly coat the dough with oil and cover with plastic wrap. Let rest for 30 minutes at room temperature.

3. 3

   Uncover the dough and place it on a lightly oiled surface. Flatten slightly and cut into 9 equal 1-inch wide strips.

4. 4

   Roll each strip into a short, thick cylinder. Working one at a time, stretch by gently pulling and slapping on the counter, rolling from center outward, until it forms a long rope about the thickness of udon noodles.

5. 5

   Lightly oil a sharp knife and cut the stretched noodles into small 0.25-inch pieces. Toss the cut pieces with a bit of oil so they don’t stick to each other, and spread them on a plate or tray.

6. 6

   Bring a large pot of salted water to a boil. Add the chopped noodle pieces and boil for 2 to 4 minutes until they float and look slightly translucent. Taste one to check—it should be fully cooked but still have a nice chew. Drain and rinse briefly under cool water. Set aside.

7. 7

   Heat oil in a wok or deep skillet over medium-high heat. Add lamb and sear until browned and crispy on the edges.

8. 8

   Season with cumin, salt, and white pepper. Add garlic and ginger and stir until fragrant.

9. 9

   Stir in soy sauce, rice vinegar, chili paste, and brown sugar. Reduce heat and let simmer while the noodles cook. Add a splash of water if the sauce thickens too much.

10. 10

    Stir the cornstarch slurry into the simmering lamb and cook until the sauce thickens and turns glossy.

11. 11

    Add the diced carrots and peas and simmer for 2 minutes until tender.

12. 12

    Add the boiled chopped noodles to the pan and toss well to coat every piece in the lamb sauce.

13. 13

    Garnish with sliced green onions and serve hot.