Xinjiang ding ding noodles

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.