Cherry & Dennis Helper Habitat

Henan Hui Mian

河南燴麵

Henan Hui Mian — finished dish

Total time: 155 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Henan Hui Mian stretches rested wide dough into lamb broth for a silky noodle soup.

01

Ingredients

Main ingredients

400 g bread flour
400 g lamb shoulder
250 g daikon radish
100 g mung bean noodles
20 g coriander

Dough seasoning

200 ml water
1 tsp salt
1 tbsp cooking oil

Lamb stock

1 L water
30 g ginger
1 tsp white pepper

Henan Hui Mian — ingredients

02

Tools

cutting board
knife
stockpot
slotted spoon
ladle
measuring spoons

Henan Hui Mian — tools

03

Steps

Henan Hui Mian — Mix flour and salt, then add water

Step 1

Mix flour and salt, then add water

Mix flour and salt, then add water.

Henan Hui Mian — Knead into an elastic dough, divide into four strips and coat with oil

Step 2

Knead into an elastic dough, divide into four strips and coat with oil

Knead into an elastic dough, divide into four strips and coat with oil.

Henan Hui Mian — Cover and rest the dough for sixty minutes to relax the gluten

Step 3

Cover and rest the dough for sixty minutes to relax the gluten

Cover and rest the dough for sixty minutes to relax the gluten.

Henan Hui Mian — Cut lamb and daikon into chunks and slice the ginger

Step 4

Cut lamb and daikon into chunks and slice the ginger

Cut lamb and daikon into chunks and slice the ginger.

Henan Hui Mian — Brown lamb and ginger in a stockpot

Step 5

Brown lamb and ginger in a stockpot

Brown lamb and ginger in a stockpot.

Henan Hui Mian — Add water, bring to a boil and skim the foam

Step 6

Add water, bring to a boil and skim the foam

Add water, bring to a boil and skim the foam.

Henan Hui Mian — Add white pepper and simmer for sixty minutes until lamb shoulder is tender

Step 7

Add white pepper and simmer for sixty minutes until lamb shoulder is tender

Add white pepper and simmer for sixty minutes until lamb shoulder is tender.

Henan Hui Mian — Add daikon and cook until translucent at the edges

Step 8

Add daikon and cook until translucent at the edges

Add daikon and cook until translucent at the edges.

Henan Hui Mian — Soak mung bean noodles and chop coriander

Step 9

Soak mung bean noodles and chop coriander

Soak mung bean noodles and chop coriander.

Henan Hui Mian — Take one oiled dough strip, pull it gradually into a wide thin ribbon, then tear it into the broth

Step 10

Take one oiled dough strip, pull it gradually into a wide thin ribbon, then tear it into the broth

Take one oiled dough strip, pull it gradually into a wide thin ribbon, then tear it into the broth.

Henan Hui Mian — Add mung bean noodles and cook until the dough ribbons float and are tender

Step 11

Add mung bean noodles and cook until the dough ribbons float and are tender

Add mung bean noodles and cook until the dough ribbons float and are tender.

Henan Hui Mian — Scatter over coriander and serve hot

Step 12

Scatter over coriander and serve hot

Scatter over coriander and serve hot.

Common mistakes

Dough that has not rested will spring back and tear; give it at least thirty minutes.

Tips

Skim the lamb foam at the first boil for a cleaner, sweeter broth.