Umi Organic’s Noodles with Miso Sesame Sauce turn half a pound of lamb stew meat into a sumptuous meal reminiscent of the rugged Xinjiang Province. Cumin and lamb are hallmarks of Uyghur cooking, and Umi’s chewy, bouncy noodles make a fine stand-in for traditional hand-pulled biangbiangmian. For more intense flavor, lightly toast the spices whole and then grind them in a mortar and pestle or spice grinder right before using.
Umi Note: Heather developed this recipe featuring our friend Mike and Linda of Terra Farma’s lamb stew meat. Mike and Linda raise a variety of animals on pasture in Corbett, Oregon, which they sell through a meat CSA. Want to truly know where your meat comes from and how it is raised? Check out their site and/or explore meat CSAs in your area!
Makes 2 servings - You can easily double this recipe to make more!
1 teaspoon neutral oil, divided
1/2 pound lamb stew meat
1/2 teaspoon salt (and MSG if desired)
1/2 cup chicken stock or water*
1/2 tablespoon ground cumin
1 teaspoons ground Sichuan peppercorns
1/4 teaspoon ground coriander seed
1/4 teaspoon cayenne pepper
1 cloves garlic, finely minced
1/4 cup sliced onions
1 pack (10.5 ounces) Umi Organic Noodles with Miso Sesame Sauce
1 scallion, sliced
1/4 cup cilantro, rough-chopped
Directions
Heat 1/2 tsp of the oil in a large skillet over medium-high heat. Brown the lamb on all sides, seasoning with salt while it cooks. Deglaze the pan with the chicken stock or water, stirring with a wooden spoon to scrape up all the browned bits, then cover and simmer for an hour until the meat is tender. (Alternatively, do this in a pressure cooker and after adding the liquid, cook on high pressure for 20 minutes, allowing natural depressurization.) Remove lamb meat with a slotted spoon, reserving the liquid in a small bowl.
Bring a large pot of water to a rapid boil. Tease apart the noodles. Drop the noodles into the boiling water. Start a timer for 2 minutes. Stir occasionally to loosen the noodles. When the timer rings, drain the noodles in the colander and rinse under cold running water briefly. Shake out the water thoroughly.
Heat a large wok over medium-high heat. Add the other 1/2 teaspoon of oil and stir-fry the lamb with the spices, garlic, and onions until the onions are glossy and the lamb is lightly charred on the edges.
Deglaze the wok with the reserved cooking liquid, stir in the miso sesame sauce, and add the noodles. Toss well and stir-fry until the noodles are warmed through.
Top with the sliced scallions and cilantro and serve with your favorite chile oil.
