Home-style Mixed Noodles

Home-style Mixed Noodles

　　Home-style Mixed Noodles

　　Ingredients: white flour, lamb or beef, onion, green and red bell peppers, tomatoes, celery (seasonal), soy sauce, and other seasonings.

　　Also: prepare a basin of cold boiled water for later use.

　　1. First, knead the dough into a ball, let it rest for a while, then knead it again, and let it rest for about 20 minutes.

　　2. Cut the dough into thick strips, then roll them into thin strips. When rolling the dough, dip your palms in a little oil so that the oil adheres to the dough and prevents it from sticking together when coiling. After rolling, coil the dough into small disks, one after another, cover with cling film, and let it rest while preparing the vegetables.

　　3. Finely slice the garlic and lamb (mix in a bit of starch and soy sauce) and set aside; cut the celery into inch-long sections, and dice the onion, tomatoes, and fresh chili peppers.

　　4. Heat oil in a pan until it is 90% hot. Add the lamb or beef and stir-fry until cooked, then remove from the pan. This is the “oil-blurred meat,” and the meat is taken out once cooked.

　　5. Then quickly deep-fry the fresh chili peppers for a short time and remove them.

　　6. Pour out the oil, add a little oil back in, and stir-fry the tomatoes, celery, onion, and pepper powder. At this point, add the slices of lamb and fresh chili peppers to the pan, season with salt, stir-fry briefly, and serve in a dish.

　　7. Take the rested dough pieces and stretch them into long strips—commonly called “hand-pulled noodles”—and put them into a boiling pot of water.

　　8. Once cooked, remove them and briefly rinse them in the prepared basin of cold boiled water before serving in a dish.

　　9. When eating, mix the oil-blurred meat into the noodles to complete the dish.