Step 1

IF KNEADING BY HAND: Mix flour and salt. Add water gradually. Mix with chopsticks/spatula until no more liquid can be seen. Combine and knead briefly into a dough. Leave to rest (covered) for 10 mins. Knead again for about 2 mins until very smooth. Cover and rest again for at least 60 mins.

Step 2

IF KNEADING WITH A STAND MIXER: Add flour, salt and water into the mixing bowl. Knead with a dough hook on low speed until a very smooth dough forms (It takes about 8 mins). Cover and rest for at least 60 mins (see note 4 for tips on make-ahead).

Step 3

Cut the lamb against the grain into thin slices then put into a mixing bowl.

Step 4

Add starch, cumin powder, Shaoxing rice wine. Mix well.

Step 5

Pour in oil. Stir to coat evenly. Set aside.

Step 6

Once the dough is well rested, divide it into 4 pieces. Use cooking oil to coat each piece.

Step 7

Bring a large pot of water to a full boil. Take a piece of dough and flatten it a little in your hands. Pinch on the edge with your fingers. Pull it outwards until it breaks.

Step 8

Once you finish all the dough, leave to cook for a further minute.

Step 9

Transfer the noodles to a colander. Rinse for a few seconds under running water then set aside.

Step 10

Heat up a wok until it smokes (see note 5). Pour in oil. Stir in the marinated lamb. Then add garlic, scallions and onion. Fry until the lamb loses its pinkness.

Step 11

Add chili flakes, chili powder, cumin seeds, light soy sauce, salt and sesame seeds. Fry for a further 30 seconds or so.

Step 12

Put in the cooked noodles. Stir well to evenly coat the noodles with the sauce.

Step 13

Dish out and garnish with coriander if using. Serve immediately.