Lamb Shank Biang Biang Noodle Bowl




  • 1 American Lamb braised shank, boneless, pulled
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon fresh cilantro
  • Kosher salt and freshly ground pepper, to taste 

Biang Biang Noodle:

  • 2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil 

Candied Sweet Potato:

  • 1 cup sweet potato, peeled, rustic cut
  • 1 tablespoon honey
  • 1 tablespoon white miso
  • 1 teaspoon pickled ginger, minced 


  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons black vinegar
  • 1/2 teaspoon cumin seeds, toasted, crushed
  • 1/2 teaspoon coriander seeds, toasted, crushed
  • Pinch chili powder
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup Napa cabbage, large dice
  • 1/2 cup bok choy, large dice
  • 2 ounces snow peas
  • 2 tablespoons celery, bias slice
  • 1 tablespoon scallions, sliced, or long chives
  • 1 tablespoon garlic
  • 2 teaspoons Sichuan pepper, fresh cracked
  • Pinch chili flakes
  • Salt, to taste 


  • 4 leaves mint, torn
  • 3 sliced red radish
  • 1 teaspoon pickled ginger, minced
  • Handful pea shoots
  • Toasted peanuts, to taste


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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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