Amdo Hand-Pulled Noodles in Ngawa

Amdo Hand-Pulled Noodles in Ngawa

　　Amdo hand-pulled noodles are a specialty snack from Ngawa Tibetan and Qiang Autonomous Prefecture in Sichuan Province. This dish is known for its customizable flavors—spicy, sour, rich, and comforting—which warm the stomach and stimulate the appetite, making it especially popular among Tibetan communities in Sichuan, Gansu, and Qinghai.

　　The term “Amdo” originates from the Tibetan language. In Chinese, “Amdo” can refer to “Amdo County,” but in Tibetan usage, Amdo represents the “Amdo Tibetan region.” The Amdo Tibetan area encompasses Tibetan-inhabited regions in northwestern Sichuan, Gansu, and Qinghai. Tibetans in this region enjoy a simple yet flavorful and tender noodle dish known as Amdo hand-pulled noodles. It is characterized by its customizable flavors, being spicy, sour, rich, and comforting, and is known for warming the stomach and stimulating the appetite. CdW

　　How to make Amdo hand-pulled noodles: CdW

　　(1) Mix flour with warm water to form a dough, slightly softer than that used for noodles. Then, cut the dough into 4-inch thick pieces with a knife. CdW

　　(2) Arrange the pieces neatly, brush the surface lightly with cooking oil, then cover with a clean damp cloth until ready to use. CdW

　　(3) For the noodle soup, cut lamb into chunks, add salt, then pour in water and bring to a boil to make the broth. CdW

　　(4) Take one prepared dough piece, flatten it on the cutting board into an oblong shape, then slowly stretch it out into a long strip. Wind it around your left wrist, pinch one end with your left thumb and forefinger, and use your right hand to break off small pieces and drop them into the boiling meat broth. In no time, the fragrant and hot hand-pulled noodles are ready to be served with seasonings. CdW