Xinjiang Hand-Pulled Noodles
Urumqi — Mother recipe · en it
A traditional Uighur dish, hand-pulled noodles are thin and soft, perfect for a warm and satisfying meal.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 500 g of wheat flour
- 250 ml of warm water
- 1 tablespoon of sesame oil
- Salt to taste
- 2 onions
- 1 piece of beef or veal
- 1 tablespoon of soy sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of chili powder
Method
- In a bowl, mix the flour with a bit of warm water and sesame oil until you get a homogeneous dough.
- Divide the dough into small balls and start stretching them, snapping your fingers to stretch and thin them out.
- Heat a pan with oil and sauté the onions until they are golden brown.
- Add the beef or veal cut into pieces and cook over medium heat.
- In a bowl, mix the soy sauce, soy sauce, and chili powder to prepare the sauce.
- Pour the sauce into the pan with the beef and cook for 10-15 minutes, stirring occasionally.
- Serve the hand-pulled noodles on warm plates, topped with the sauce and sliced onions.
The story
Hand-pulled noodles are a traditional dish from Xinjiang, where Chinese and Uighur cultures blend. This dish has long been a specialty of the local cuisine, known for its unique preparation technique.
Community variants (0)
No variants yet: propose the first one!