First, make the noodle dough. In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough. Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook ...

You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart. If the dough breaks, knead for another 3-5 minutes ...

Once the dough has reached the right consistency, cover it with plastic wrap or an overturned bowl and allow it to rest for 1 to 2 hours.

Now, get the rest of your ingredients ready. Combine the sliced lamb with 1 tablespoon vegetable oil, 1 tablespoon rice wine, and 1 teaspoon cornstarch. Set aside to marinate.

In a clean, dry pan over medium heat, add the cumin seeds, coriander seeds, and white pepper. Toast the spices until fragrant, about 5 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

Now you’re ready to make the noodles. Line a baking sheet with parchment paper, and transfer the rested dough to a clean, oiled surface ..., Repeat the process until you have all 10 noodles.

Bring a large pot of water to a boil. The noodles will take approximately 90 seconds to cook.

To make the sauce, heat 3 tablespoons of vegetable oil in a large wok over medium heat. Add the ginger and scallion whites and cook for 1 minute ...

While that’s going, throw your noodles and the cabbage into boiling water, and cook for 90 seconds to 2 minutes.

Transfer the cooked noodles and cabbage to the wok along with the garlic chives and scallion greens, and toss until everything is completely coated in the sauce.

Serve!