Xinjiang stir-fried noodles
Xinjiang Dry-Fried Lamb Noodles are a signature noodle dish from Xinjiang. Hand-pulled noodles are quickly stir-fried over high heat with lamb and vegetables. The noodles are chewy and satisfying, the lamb is savory and aromatic, the vegetables are crisp and fresh, and the whole dish is bursting with wok hei (breath of the wok). It is one of the most beloved daily staples in Xinjiang.
食材清单
- Hand-pulled noodles 300 g
- Mutton 150 g
- Green bell pepper 50 g
- Tomato 1 pcs
- Onion (half)
- Garlic 10 g
- Chili powder 5 g
- Cumin powder 5 g
- Soy sauce 15 ml
- salt to taste
- cooking oil to taste
制作步骤
- Cook the ramen noodles, drain in cold water and drain
- Slice mutton, dice green peppers, and dice tomatoes
- Add oil to the pot and fry the mutton slices until they change color
- Add onion and minced garlic and saute until fragrant
- Add tomatoes and stir-fry the juice
- Add green pepper and stir-fry
- Add noodles, chili powder, cumin powder, soy sauce and salt
- Stir quickly over high heat and cook evenly.
文化小知识
Stir-fried noodles are an important part of Xinjiang's "noodle culture". People in Xinjiang call noodles 'La Tiaozi', and hand-pulled noodles taste far better than machine-made noodles.