Photograph of the finished Xinjiang stir-fried noodles

China · Mì bột xào cà chua ớt Tân Cương

Xinjiang stir-fried noodles

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.2 lb
  • Photograph of Lamb Lamb 1.1 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 1.6
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup

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.
Start cooking