Suoman

Ingredients

• 350 g plain flour, plus extra for rolling
• 170 ml warm water
• 1 tsp salt for the dough
• 3 tbsp sunflower oil for coating and resting the dough
• 350 g lamb leg, sliced thinly against the grain
• 2 tbsp sunflower oil for the wok
• 1 onion, cut into thick wedges
• 3 garlic cloves, sliced
• 1 green pepper, cut into squares
• 150 g white cabbage or celery, cut into wide pieces
• 2 tomatoes, cut into wedges
• 1 tsp tomato puree
• 2 tsp cumin seeds, crushed
• 1 tsp chilli flakes
• 1 tbsp soy sauce
• 150 ml lamb or chicken stock
• 1 tsp salt
• 2 spring onions, sliced

Before you cook

• Slice the lamb thinly against the grain and keep it cold until you cook.
• Cut the onion into wedges, the pepper into squares and the cabbage into wide pieces.
• Cut the tomatoes into wedges and slice the garlic.
• Crush the cumin seeds coarsely.

Steps

1. Mix the flour, salt and warm water into a firm dough and knead it for 10 minutes until it is smooth and tight.
2. Rub the dough with a tablespoon of the oil, cover it and rest it for 40 minutes so it stretches rather than snaps.
3. Roll the dough out to about 3 mm thick on a floured surface.
4. Cut it into strips and then across into rough 3 cm squares, dusting them with flour so they stay separate.
5. Bring a large pan of salted water to a rolling boil.
6. Drop the squares in and cook them for 90 seconds, until they float and turn silky.
7. Drain the squares and toss them with a tablespoon of oil so they do not clump.
8. Heat a wok over the highest heat until it smokes, then add the 2 tablespoons of oil.
9. Sear the lamb for 3 minutes without stirring much, so it browns instead of stewing.
10. Add the onion wedges and garlic and stir-fry for 2 minutes.
11. Add the pepper and cabbage and stir-fry for 2 minutes, keeping everything moving.
12. Add the tomato wedges and tomato puree and cook for 2 minutes until they start to break down.
13. Stir in the cumin, chilli flakes, soy sauce, stock and salt, and let it bubble for 3 minutes.
14. Tip in the noodle squares and toss everything together for 2 minutes so the sauce coats each piece.
15. Scatter over the spring onions and serve straight from the wok.