Thick, chewy hand-pulled wheat noodles stir-fried with lamb, bell pepper, tomato and cumin. A Uyghur staple from Xinjiang shaped by the Central Asian trade routes that run through the region.
Make the dough
Mix the flour, water and salt into a firm dough, then knead for eight minutes until smooth and elastic.
8 minRest the dough
Coat the dough lightly with oil, cover, and let it rest for thirty minutes so the gluten relaxes.
Pull the noodles
Divide the dough into ropes about two centimetres thick, then stretch and slap each one against the counter, folding and pulling repeatedly, until it thins out into long noodle strands.
Boil the noodles
Bring a large pot of water to a rolling boil and cook the pulled noodles for three minutes until they float and turn tender, then drain and set aside.
3 minSear the lamb
Heat the oil in a wok over high heat until it shimmers and just starts to smoke, add the lamb, and stir-fry for three minutes until browned.
3 minBuild the vegetable base
Add the onion and garlic and stir-fry for one minute, then add the tomato, bell peppers and green beans, and stir-fry for three minutes until the tomato breaks down into a sauce.
3 minSeason
Stir in the cumin, chilli flakes, light soy sauce and tomato paste, and simmer for two minutes until the sauce thickens slightly.
2 minToss with the noodles
Add the boiled noodles to the wok and toss everything together for one minute until the noodles are evenly coated in the sauce, then serve hot.
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