Photograph of the finished Xinjiang ding ding noodles

China · Mì cắt hạt lựu xào trứng cà chua

Xinjiang ding ding noodles

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 760 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Tomato Tomato 12
  • Photograph of Lamb Lamb 720 g
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil 180 ml
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the flour with salt water, let it rest for 1 hour, and then roll it into a sheet 3 mm thick.
  2. 2 Cut the dough into strips, then cut them further into square pieces the size of corn kernels.
  3. 3 Cutting them into square pieces is a unique feature of this dish, while the long strands are a different type of hand-pulled noodles.
  4. 4 Boil the flour for 4 minutes, then rinse with cold water and mix in a little oil to separate the grains.
  5. 5 Sauté the minced lamb with onions, garlic, and cumin, then add tomatoes and cook for 8 minutes.
  6. 6 Toss the eggs into the sauce, then add the flour and stir-fry over high heat for 3 minutes with the green chilies.
Start cooking