Laghman (Xinjiang hand-pulled noodles)

Method

1. 1 Knead the flour with salt water until smooth, cover tightly, and let the dough rest for 40 minutes.
2. 2 Shape the dough into long strands, rub with oil, then stretch by hand into noodles; boil for 3 minutes and immediately rinse under cold water.
3. 3 Sauté sliced lamb for 4 minutes until browned, then add minced garlic, cumin seeds, and chili powder.
4. 4 Sauté tomatoes, chopped green beans, bell peppers, and onions for 6 minutes, then season with soy sauce and salt.
5. 5 Add the noodles to the pan, stir quickly for 2 minutes until the noodles are coated with the sauce, then serve hot.