380g plain flour
½ teaspoon salt
160ml water
vegetable oil
400-450g lamb leg or shoulder cut, cut across the grain into thin slices
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
2 tablespoons cornflour
2 tablespoons cumin seeds
1 teaspoon coriander seeds
1 tablespoon Sichuan peppercorns
¼ cup vegetable oil
2 green capsicums, cut into 3cm pieces
3 spring onions, cut into 3-4cm pieces
2 cloves garlic, finely chopped
3cm-piece ginger, peeled, grated
1 can (400g) baby corn, drained, cut into halves
1 tablespoon black vinegar
2-3 tablespoons chilli crisp
2 teaspoons soy sauce
2 teaspoons sesame oil
sesame seeds, to serve

Hand-cut or hand-pulled noodles are made with a basic dough with a 2:1 ratio of flour to water. If the thought of slicing these with a cleaver is too terrifying or attempting to pull the noodles too daunting there is a third and super-easy option. Simply cut the noodles with a pair of scissors, which gives a pleasing shape in which the nooks can catch the sauce. Don’t be put off by the long list of ingredients as it comes together reasonably quickly.


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2.Combine the flour and salt in a large bowl then stir in the water.
3.Use your hands to combine to a shaggy, rough dough. Cover and leave for 15 minutes.
4.Knead again until the dough is smooth. Leave for 30 minutes.
5.When ready to cook, cut the dough in half and lightly oil the dough and the scissor blades.
6.Bring a pot of salted water to the boil and, working in a couple of batches, hold one piece of dough over the pot and cut small pieces of the dough with the scissors so they fall into the boiling water.
7.Once you have cut all the dough, cook the noodles for 2-3 minutes until bite tender, then scoop them out with a spider or similar, and put into iced water.
8.Alternatively, if the idea of cutting the pasta over the water puts you off, cut the dough onto an oiled tray and then put into the water.
10.Marinate the lamb in the Shaoxing, soy sauce and cornflour and set aside while you prepare the other ingredients.
12.Toast the spices in a dry pan for 1-2 minutes until fragrant.
13.Roughly grind to a coarse powder (in a spice grinder or mortar and pestle).
15.Heat half the oil in a wok and, working in batches, fry the marinated lamb for 2-3 minutes, until just cooked. Set aside.
16.Add the remaining oil, capsicum and spring onions and cook for another minute.
17.Add the garlic, ginger and baby corn and cook for a minute.
18.Add the lamb back to the pan along with the cooked noodles, the spice mix, black vinegar, chilli crisp, soy sauce and sesame oil.
19.Stir well to combine. Adjust seasonings to taste – I often add a little more black vinegar and chilli crisp as I enjoy more of the caramelised acidity and heat they provide.
20.Put into bowls and scatter over the sesame seeds. Great warm or at room temperature.
22.Use tofu in place of the lamb.
23.Dust tofu slices with the cornflour and fry in oil until golden.
24.Drizzle over the remaining marinade ingredients. Cook for a further minute.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles