1. Prepare ingredients
2. Add 300 grams of noodles to the right amount of water and knead into a moderately hard dough
3. After the dough wakes up for fifteen minutes, roll it into about 1 cm thick slices
4. Then cut into strips and let stand for half an hour, and put a layer of oil on it
5. Cut the lamb into one-centimeter cubes
6. Diced tomatoes
7. Finely chop ginger, garlic, and shallots
8. Cut potatoes and carrots into 0.5 cm diced pieces, remove the spinach and wash off the roots
9. Add appropriate amount of edible oil to the pot and heat up, then add the lamb and stir fry
10. Add ginger, green onions, minced garlic, and diced tomatoes, stir-fry evenly, add potatoes and diced carrots
11. Add the right amount of salt and then add the broth or boiling water
12. Stretch the noodles that wake up, pull some thin pieces and put them in the pot
13. Add spinach and cook and you can start eating
Tips:1. Adding boiling water when cooking lamb is less prone to taint
2. The water used for mixing noodles can be adjusted according to your favorite taste. The ratio of water is more. The noodles should be softer, and the noodles and harder ones should be more firm.
