If you're planning to make your own hand-pulled noodles, do not do it until all the components of the soup are ready, as the freshly pulled noodles must be cooked right away. Add about 1 1/2 cups (360ml) hot broth to serving bowls. 3 1/2 to 4 pounds (1.5 to 1.8kg) lamb shanks or lamb neck slices, 2 tablespoons (18g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight, 2 tablespoons (30ml) vegetable oil, divided, 2 tablespoons (30ml) Shaoxing wine or dry sherry wine, 8-12 dried bird's eye chilies (6-10g), coarsely ground, 2 tablespoons (16g) toasted cumin seeds, coarsely ground, plus extra whole seeds for serving, 1 tablespoon (4g) Sichuan peppercorns, coarsely ground (see note), 8 fresh cilantro sprigs, cut into 1-inch pieces. Ever since Master S and myself came across Spicy Cumin Noodle Soup from Noodle Warriors in the new Hawkers Lane Chatswood, Sydney, I have been frantically trying to mimic the flavours. Reduce the liquid to half. We fell head over heels in love with this soup. 5. Taste it ... You want it quite hot with spice and a nice salt hit with the fragrant flavours coming through. We may earn a commission on purchases, as described in our affiliate policy. Mix all the ingredients of the spice rub together and then rub all over the lamb. Turn the lamb over at about the 3 hour mark. Stir in strained broth, bring to boil, and simmer until fragrant, 10 to 15 minutes. For the Topping: Meanwhile, add oil, reserved lamb fat, and minced garlic to medium saucepan set over medium-high heat and cook until garlic is fragrant and just beginning to brown, 3 to 5 minutes. Gently stir in reserved lamb meat until lightly shredded and incorporated. Make the Meatballs: In a large bowl, mix the lamb, garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon of the salt and 1 teaspoon of … Some HTML is OK: link, strong, em. Heat remaining 1 tablespoon (15ml) oil in now-empty pressure cooker over medium heat (or using an electric cooker's sauté mode) until shimmering. Whisk in dark soy sauce and sugar. Depressurize the cooker using the quick-release method, then carefully remove lid, allowing steam to escape away from you. Required fields are marked *, Receive news updates via email from this site. Place on a plate and repeat with the remaining lamb mixture. Get these ingredients for curbside pickup or delivery! Season with salt. All products linked here have been independently selected by our editors. Using a pressure cooker speeds the process up considerably, and generates a deeply flavorful broth. He also spent three years at America’s Test Kitchen, creating and testing recipes. He is passionate about sourdough, funky hot sauce, and sustainable agriculture. It will not be handed to a 3rd party. He cooked for years at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and most recently, BiSq. Place in pot of boiling water, stirring gently with chopsticks or tongs to prevent sticking. Pinch off 1 ounce (2 scant tablespoons) of the lamb mixture at a time and gently roll it into a ball with your hands. Return lamb to pot along with any accumulated juices. This is a funky but streamlined take on that soup—and a good way to enjoy some hand-pulled noodles. Place the baby spinach directly in the bowls. Heat the stock, cabbage leaves, 2 spring onions, leek, coriander and chilli in a medium pot or wok and leave to come to a simmer with the lid off. This will just sit there getting more flavourful as you prep the rest of the soup. Your email address will not be published. Remember to add more oil to the deglazed pan before cooking more meat. Add more soy sauce for saltiness and sugar for sweetness if needed. 4. This easy pie dough recipe doesn't require special equipment or training. Cook for 6-7 hours on low. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.