Like pasta, there is a perception that homemade noodles are deceptively difficult to make at home. We're here to tell you that this is simply not the case! Just three ingredients and a bit of TLC is all that you need to make these wholesome and healthy noodles. It might seem daunting to make these strands of goodness from scratch, but once you do it once, you'll want to do it all the time.
For the noodles:
200g of Stoneground White Flour
1 tablespoon of Fava Bean Umami Bean Paste
For the stirfry:
Shredded leftover roasted Lamb Shoulder (can be any leftovermeat)
2 tablespoons of Fava Bean Umami Bean Paste
Half a sliced onion, chopped
2 cloves of garlic, chopped
A small knob of ginger, chopped
1 chilli, deseeded and chopped
A small bunch of coriander
A handful of pumpkin seeds
A small bunch of shredded green beans
2 tablespoons of ground cumin
1 tablespoon of dried chilli flakes
Juice of one lime
Mix together the ingredients for the dough and knead for 10 minutes. Wrap in clingfilm or beeswax wraps and leave to rest for 2 hours in the fridge.
Once 2 hours is up, roll out the noodles on a floured surface. You want to roll them really thin, if you have a pasta machine its best to use that. Once rolled out, slice into 3mm strips and then blanche in boiling water for a minute. Remove the noodles from the water, keeping a little bit of the liquor aside for later.
In a frying pan, sauté the lamb until golden and crispy. Add the onion, garlic ginger and chilli and sweat down for a couple of minutes.
The to the pan, add the cumin, umami paste and chilli flakes. Cook out for another few mins to allow the flavours to infuse through the meat.
Add into the pan the pumpkin seeds and green beans. Stir well and then to the pan in go the noodles with a couple tablespoons of the cooking water. Like pasta, the cooking water is essential to help the flavours combine well and adhere to the noodles. It creates an slightly silky sauce that just delicately coats the noodles.
Finish with fresh coriander and the lime juice and then serve hot.