Xinjiang Style Noodles
Gently simmered lamb, udon noodles and tomatoes, with a kick of chilli, Uyghur noodles. It's finished with sauce, scatter with the cilantro leaves.
50 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- easy
- 1
Heat the oil in a wok over medium heat. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent.
- 2
Add the tomatoes and their juice, the peppers, green onions, and chili oil. Bring to a simmer and cook for 15 minutes, or until the peppers are tender.
- 3
Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. Add the udon noodles and cook for 8 to 10 minutes or until they are tender. Drain well and divide them among 4 serving plates. Top the noodles with the sauce, scatter with the cilantro leaves, and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
