Xinjiang Style Noodles

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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