질문하기
Fresh hand-pulled noodles are served in a rich lamb broth with tender meat and chili oil. This high protein Northwestern Chinese family dish showcases artisanal noodle-making at its finest.
Combine all-purpose flour and 1 teaspoon salt in a large bowl. Gradually add water while mixing, kneading until a rough dough forms. Knead for 10 minutes until smooth, then cover and let rest for 1 hour.
While the dough rests, cut the lamb shoulder into large chunks. Bring a large pot of water to a boil, add lamb pieces, blanch for 2 minutes, then drain and rinse to remove impurities.
In a clean pot, add blanched lamb, ginger, scallions, Sichuan peppercorns, star anise, and enough water to cover by 2 inches. Bring to a boil, reduce to a gentle simmer, cover, and cook for 60 minutes, skimming any foam occasionally.
While the broth simmers, divide rested dough into 8 pieces. Roll each into a thick rope; cover and let rest another 20 minutes. Oil your hands and workspace. Stretch each rope gently, slapping against the counter, to hand-pull into long noodles. Boil them in salted water for 2–3 minutes until springy and just cooked.
Once lamb is tender, strain broth and discard aromatics. Return broth to a simmer, adjust seasoning with soy sauce and salt. Add baby bok choy and cook until just wilted, about 1 minute.
To serve, portion boiled noodles into bowls, ladle lamb and broth over, top with bok choy, and finish with a generous drizzle of chili oil.
