Lamb Noodles

Name: Lamb Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350G Sheep Bone; 1 Dough; 1 potato; 1 tomato; 5 Shiitake Mushrooms; A handful Little Red Pepper; piece ginger; 4 garlic; 1 spoon Soy sauce; 1 spoon Balsamic vinegar; 1 spoon Cumin powder; Some parsley

by Love in the Fish Eye-YU

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I'm still not used to ordering rice with noodles when I learn how to make Xinjiang soup and rice with cocoa, so let's call it noodles instead.
But it's really soup wide and spicy. It's really delicious. And I use lamb bones to cook the soup, which is very hot and very comfortable.
The dough is made in advance. It is very convenient to use several doughs made by the chef's machine to put in refrigerated pancakes or boiled noodles.

Lamb Noodles

1. Prepare the ingredients, the lamb leg bone is left over from the roast leg of lamb, and it is directly used to make the soup

2. Make a dough first, mix flour + salt + warm water into a dough and wake up for a while

3. Potatoes and tomatoes diced

4. Cut shiitake mushrooms into small cubes, mince small red peppers, ginger garlic and set aside

5. Put red pepper, ginger and garlic in a hot pan with warm oil to burst the aroma, then pour the lamb leg bones and stir fry

6. Pour in potatoes and diced tomatoes and quickly stir-fry until most of the tomatoes are melted into a thick juice

7. Stir in the shiitake mushrooms and green onion

8. Adjust the salt and light soy sauce to taste, pour it into boiling water and bring to a boil

9. Roll out the dough and cut into strips

10. When pulling the noodles, you have to squeeze the dough, holding the small pieces in one hand and the other, my noodles are a bit thick

11. After all the noodles are put in the pan, stir with a spoon to avoid sticking together

12. After cooking, add cumin powder, balsamic vinegar to taste, and add some coriander to enhance the flavor

13. It's really delicious to eat while it's hot.

Tips:
Oil the dough when it wakes up to prevent it from drying out; I made it in advance and put it in the refrigerator.
The dough should be thinner as much as possible to taste better, I made it too thick. Don't have too much firepower for the next film, so that the first noodles are cooked, and the later ones are still raw. After pulling, use a shovel to stir evenly, do not let the dough pieces stick together;
Finally, add some vinegar to enhance the flavour. (