Biang Biang Noodles

By: Jesse

For the dough: 400g plain flour 200g water 8g salt Oil For the lamb: 215g lamb leg steak, sliced thin ½ diced red onion 1 tbsp cumin 1 tbsp Garlic paste 1 bunch chopped Pak choy/Bok choy ¼ cup chopped Coriander Diced Ginger Diced Garlic Ground Szechuan pepper Chilli flakes Coles ABC chilli sauce Sesame seeds ½ cup Peanut oil

1. To make the dough, add the flour, water and salt together and mix until a dough is formed. Knead the dough for 5 minutes then cover in plastic wrap and leave for 30 minutes 2. Knead again for another 5 minutes then leave to rest for 30 minutes, it should now feel much more elastic 3. Using a rolling pin, work the dough into a rectangle about 15x30cm and cut it into 8 long strip's. Oil each strip and a bowl and place the dough strip's into the bowl and cover. 4. To prepare the cumin lamb, cook the onions and minced garlic over a high heat in a wok. Once aromatic, add the cumin and then the lamb. Set aside once cooked. 5. Boil water in a large saucepan and begin rolling out the noodles. Take a strip of the oiled dough, roll it thin with a rolling pin and press a chopstick lengthways into the dough. Then slowly pull from each side until the noodle is long and stretched thin. Bang the noodle on the counter as you go. Once stretched thin, pull open the noodle using the line made with the chopstick, this cre