Xinjiang stir-fried noodles

Method

1. 1 Knead the flour with salt water for 12 minutes, then let it rest for 1 hour and stretch it into a round, 3 mm thick strand.
2. 2 Boil the noodles for 3 minutes, then rinse with cold water and mix with a little oil.
3. 3 Sauté sliced lamb with cumin and dried chili peppers over high heat for 4 minutes.
4. 4 Add onions, tomatoes, and bell peppers, and sauté for 6 minutes until the tomatoes dissolve into a thick red sauce — the tomatoes are the base flavor of this stir-fry, unlike the hand-pulled noodle version which uses broth.
5. 5 Add the noodles and stir-fry for 3 minutes with soy sauce and minced garlic, then turn off the heat.