Huangmian Kaorou (Xinjiang Yellow Noodles with Roasted Lamb)
A Xinjiang speciality: chewy yellow noodles tossed with roasted lamb, onions and cumin, bursting with aromatic and savory flavors.
Ingredients
16 items- All-purpose flour 200 g
- Baking soda (or alkali water) 1/2 tsp
- Salt 1 tsp
- Water 90 ml
- Lamb 150 g
- Onion 1
- Cumin powder 2 tsp
- Chili powder 1 tsp
- Green bell pepper 1/2
- Red bell pepper 1/2
- Garlic 2 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking oil as needed
- White sesame seeds 1 tbsp
- Cilantro a handful
Nutrition
Steps （7 steps）
Mix flour, baking soda and half salt; gradually add water and knead into a smooth dough. Cover with damp cloth and rest for 20 minutes.
Roll dough into a long log, cut into pieces, roll into thin strips, brush with oil, rest 10 min. Then stretch into thin noodles; boil until floating; drain and rinse with cold water; toss with a little oil.
Slice lamb thinly; mix with half minced onion, 1 tsp cumin, 1/2 tsp chili powder, and a pinch of salt. Marinate 10 minutes.
Heat oil in a wok over high heat; add lamb and stir-fry quickly until color changes. Add remaining cumin and chili powder; stir-fry until fragrant; set aside.
Add a little oil to the wok; sauté onion, bell peppers and garlic over medium heat until softened and fragrant.
Add the cooked yellow noodles; increase to high heat; add light soy sauce, dark soy sauce, and salt. Stir-fry for 1 minute to evenly color the noodles.
Return the lamb to the wok; toss everything together. Sprinkle sesame seeds and cilantro; mix well and serve immediately.
Tips
Important: Resting the dough adequately is key to stretching thin noodles. Use high heat for lamb to keep it tender. Stir-fry noodles over high heat for 'wok hei'.
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