Homemade hand-pulled noodles and crispy fried tofu tossed in a cumin-based chili oil sauce. This one is made to impress.
This dish is my plant-based take on “Cumin Lamb Noodles” served at the New York City sensation Xi’an Famous Foods. And I have to say: cumin and chili oil is seriously such an incredible and under-used combination.
These hand-pulled noodles are chewy and springy unlike anything you’ve ever had. Owing roots to China, these are also known as La Mian (拉麵). Making these kind of noodles is an art-form on its own, and can take on very complex methods. Today I’m showing you perhaps the most simple version, using the simplest ingredients and the least active time.
Of course, you don’t have to make fresh hand-pulled noodles every time you want this. You can use store-bought wide wheat noodles like “knife-cut noodles” (刀削麵) and easily make this for a weeknight meal. But if you do end up making the whole recipe, I’m sure somebody in your life is going to be very happy.