Noodles

Overview

I loved eating Xinjiang noodles when I was in school in Xinjiang. Now that I’m far away, I haven’t had authentic Xinjiang noodles in years, so I tried to make them myself on a whim. Although it wasn’t as good as Xinjiang noodles, it tasted pretty good. I ate a big plate of it!

Tags

• staple food
• home cooking
• old man
• lunch
• dinner
• students
• chili
• five spice powder
• flour
• light soy sauce
• meat
• mushrooms
• oil
• onion and ginger
• oyster sauce
• potatoes
• vinegar
• carrot
• ketchup
• salt
• tomatoes

Ingredients

Steps

1. 1 Add salt to a bowl of water. If it tastes salty, add it to the flour little by little and stir it into a flocculent shape with chopsticks

   

2. 2 Knead the dough until it is medium soft and hard, cover it with plastic wrap and let it rest for half an hour_one hour

   

3. 3 Knead the rested dough repeatedly until it becomes smooth, roll it into a thick cake about one centimeter thick, and evenly coat it with cooking oil

   

4. 4 Cut into wide strips and let rest for ten minutes

   

5. 5 Stretch them one by one to the thickness of your thumb, and apply oil on the surface to prevent adhesion

   

6. 6 Grease a plate and place the strips one by one. If there is oil on the surface, it will not stick. Cover and let it rest for half an hour

   

7. 7 After waking up, each one is stretched thin and elongated in turn, and stacked in a pile

   

8. 8 After pulling out the noodles one by one, the first one has woken up. For the last time, hold both ends of one noodle, apply force evenly, and wrap it around a few times to lengthen it

   

9. 9 Add hot water to the pot, stir it with chopsticks when it boils, and cook for two to three minutes until cooked

   

10. 10 Drain into cold water and serve on a plate

    

11. 11 Use the last time to wake up the noodles and start preparing vegetables. Cut potatoes and carrots into cubes. After cutting the potatoes, put them in water (if there are no onions at home, leave them out)

    

12. 12 Peel and dice tomatoes, dice mushrooms, meat, and peppers respectively, and shred onions and ginger

    

13. 13 Add oil to the pot and sauté the onions, ginger, and mushrooms. Add the diced meat and stir-fry. Add the tomatoes and stir-fry until the juice comes out. Add the potatoes, peppers, and diced carrots. Add the tomato sauce and other seasonings and stir-fry. You can add some water as appropriate

    

14. 14 When cooked, take it out. You can leave some soup to make the noodles more fragrant

    

15. 15 Put the vegetables into the ramen, stir and enjoy