City Scope Hong Kong

Xinjiang Signature Fried Noodles

Xinjiang Signature Fried Noodles

Xinjiang Signature Fried Noodles (Ding Ding Chao Mian)

Ingredients:
Lamb (100gms)
Spinach (1/2 cup)
Cowpea pods (100gms)
1 green onion 
1 red and green pepper
1 tomato
3 cloves of garlic
Ginger
All-purpose flour (1 cup)
Oil
Salt
Water (1/2 cup)

Instructions:

  • Add flour, a pinch of salt, and warm water in a bowl, and knead the dough until your hands and bowl are clean. The Flour-water ratio should be 2:1. Cover the bowl and let it rest for 10 minutes or until the dough is soft.
  • Roll the dough into cylinder-shaped stripes. Add a little oil to prevent it from sticking. Cover and let it rest.
  • Cut lamb, tomato, pepper, onion, cowpea pods and spinach into small diced cubes. Mince garlic and ginger. 
  • Pull the dough stripes into noodles and cut them into cubes.
  • Drop the noodle cubes into boiled water and stir until they are cooked. When ready, rinse with cold water.
  • Heat the oil in a pan and stir-fry pieces of lamb and onions with a pinch of salt. After 1-2 minutes, add cowpea pods, pepper and tomato.
  • When it’s half cooked, add a tablespoon of tomato paste and a cup of water. Once it starts boiling, add spinach, garlic and ginger. Boil until everything is cooked.
  • Put the cooked noodle cubes and mix everything.

Zеrdе

Zеrdе

Zerde completed her graduation in Computing with minors in Design. She is passionate about creative technology and is eager to learn about the new developments in various forms of multimedia.