Search Results

Products

0 results View all

Category

Pages

Play Scratch & Reveal to win up to 15% off
Stoneground Noodles with Lamb & Cumin Stir Fry

Stoneground Noodles with Lamb & Cumin Stir Fry


By Mela Baldock
28, July 2020

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.   

Ingredients

For the noodles:

200g of Stoneground White Flour

2 eggs

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

Method

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. 

Noodles - Pipers Farm

You May Also Like

The Magic of Candlelight

The Magic of Candlelight

Here I sit, enveloped by the glow of flickering light, rain pouring madly outside while gales blo... Read More
Slow Roast Shoulder of Mutton with Chickpeas, Lemon, Cumin, Garlic and Parsley by Gill Meller

Slow Roast Shoulder of Mutton with Chickpeas, L...

We've been working with chef and food-writer Gill Meller for many years. His hearty, autumnal re... Read More
Turkey for six? Some grounded advice from the farm

Turkey for six? Some grounded advice from the farm

According to latest conversations in the media, we should start feeding our turkeys less to arres... Read More
The History of The Christmas Turkey

The History of The Christmas Turkey

For many of us, turkey is ubiquitously associated with Christmas, the centre place in an elaborat... Read More