Xinjiang-style stir-fried pork noodles (homemade version)

Method

1. 01

   Step 1

   Add a little salt to the dough to increase its elasticity. After kneading the dough, let it rest for a while. Divide the rested dough into small portions, coat them with oil, and roll them into balls.

   

2. 02

   Step 2

   Green and red bell peppers, garlic sprouts, wood ear mushrooms, baby bok choy, onions, tomatoes, garlic, and ginger. Cut lamb into chunks (marinate with cooking wine, black pepper, and cornstarch).

   

3. 03

   Step 3

   Add plenty of oil to the pot, stir-fry the mutton in the hot oil until cooked, then remove and set aside.

   

4. 04

   Step 4

   Use the remaining oil in the pan to briefly fry the garlic scapes, then remove and set aside.

   

5. 05

   Step 5

   Leave a little oil in the pan, sauté garlic, ginger, and onions until fragrant, then add tomatoes and tomato sauce and sauté until the sauce releases its juices. Next, add baby bok choy and wood ear mushrooms and stir-fry. Finally, add garlic shoots.

   

6. 06

   Step 6

   Add green and red peppers, salt, light soy sauce, and sugar and stir-fry. Add the lamb and stir-fry. Finally, drizzle in two tablespoons of rice vinegar, stir-fry evenly, and remove from heat.

   

7. 07

   Step 7

   Pull the dough into noodles, about as thin as chopsticks. Boil water, add the noodles and a little salt, cook until done, then rinse with cold water.

   

8. 08

   Step 8

   Drain the noodles and place them on a plate. Put the vegetables on top of the noodles, pour in plenty of broth, and the stir-fried meat noodles are ready.