Uyghur Ding Ding Mian Lamb Noodles

Ingredients

• 180 g dried wheat noodles
• 250 g lamb leg, cut into 1 cm cubes
• 1 tbsp neutral oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small tomato, diced
• 1 tsp ground cumin
• 1 tbsp soy sauce
• 2 tbsp chopped cilantro

Steps

1. Cook the noodles in boiling water until just tender, drain, rinse briefly, and toss with a few drops of oil.
2. Pat the lamb dry and season lightly with salt and cumin before heating a large skillet or wok over high heat.
3. Add oil and sear lamb for 4 to 5 minutes, stirring, until browned and cooked to a safe internal temperature of 63 C; transfer to a bowl.
4. Cook onion and both peppers in the same pan for 3 minutes, then add garlic, ginger, tomato, and remaining cumin.
5. Return lamb and noodles to the pan, add soy sauce and 2 tablespoons water, and toss for 2 minutes until hot and glossy.
6. Taste, scatter with cilantro, and serve straight away while the noodles remain springy.

Allergen note: Contains wheat and soy. Verify noodle and sauce labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.