Lamb Shank Biang Biang Noodle Bowl

For Biang Biang Noodles: In a stand mixer, combine flour, water and salt with a dough hook; rest 15 minutes. Knead until well combined and very smooth. Divide dough into 8 equal pieces; knead each again, then roll into a rectangle shape. Coat each dough piece with olive oil; cover. Rest for 1 hour up to 3 days. 

Prepare pot of boiling water. While waiting, flatten a dough piece into a rectangle shape. Do not start to pull noodles until water is boiling. Press dough in the middle lengthways using a rolling pin or chopstick. Grasp each end of the dough; gently pull until it stretches to desired thickness. Break noodle apart from the middle line to make a loop. Repeat to pull other noodles. 

Place four noodles at a time into salted boiling water; cook for about 1 minute, then place in serving dish. 

For the Candied Sweet Potato: Roll cut sweet potato. In a bowl, combine honey, miso and ginger. Coat sweet potato; roast in 350°F oven until tender, about 30 minutes. Reserve. 

For the Lamb: In a pan, add pulled lamb meat, oil, ginger, garlic, cumin, cilantro, salt and pepper; heat slowly. 

For the Sauce: Bring sweet chili sauce, soy sauce, rice wine vinegar, black vinegar, cumin, coriander and chili powder to a simmer. Dilute cornstarch separately with water; add to sauce. In a skillet, heat oil. When oil starts to smoke, add seasoned lamb, cabbage, bok choy, snow peas, celery, scallions, garlic, Sichuan pepper, chili flakes and salt (treating like stir fry). Add hot silky noodles out of the hot water, shaken well. Deglaze with sauce; stir to coat noodles evenly. 

Toss pulled lamb and sweet potato pieces into sauce and noodles. Plate; garnish with mint, radish, ginger, pea shoots and peanuts.