Xinjiang Style Noodles Recipes

CHINESE HAND-PULLED NOODLES

Chinese Hand-Pulled Noodles image

Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Called lamian, you can serve the noodles in your favorite Chinese broth for a delectable and warming meal. But be warned - they are not easy to make and take years of experience to perfect, but keep trying!

Provided by Ping Lo

Categories World Cuisine Recipes Asian Chinese

Time 1h50m

Yield 10

Number Of Ingredients 3

Ingredients

8 cups all-purpose flour
2 ½ cups water
¼ cup vegetable oil

Steps:

Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
Knead dough again for 2 minutes; cover and let rest for 15 minutes.
Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
Fill a large saucepan with water and bring to the boil.
Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
Repeat with remaining sheets of dough.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 76.3 g, Fat 6.4 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 1 g, Sodium 3.8 mg, Sugar 0.3 g

XINJIANG STYLE NOODLES

Xinjiang Style Noodles image

This recipe is from a restaurant in the city of Kashgar, Xinjiang Province, China. Normally you would use fresh pulled noodles but they are very hard to find unless you make your own and they are not easy so the closest equivalent is udon noodles.

Provided by Member 610488

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
5 garlic cloves, thinly sliced
1 medium onion, thinly sliced into half-moons
8 ounces boneless lamb, cubed
1 1/2 teaspoons salt
1 (28 ounce) can tomatoes with juice, coarsely chopped
2 green bell peppers, seeded chopped into 1 1/2-inch squares
5 green onions, white parts only chopped into 1-inch lengths
1 tablespoon chili oil (oil that has had a lot of red pepper flakes steeping in it)
1 lb fresh udon noodles
1 cup fresh cilantro leaves, chopped

Steps:

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.

Nutrition Facts : Calories 311.9, Fat 23, SaturatedFat 6.8, Cholesterol 41.1, Sodium 1197.3, Carbohydrate 16, Fiber 4.1, Sugar 7.8, Protein 12.7

BIG PLATE CHICKEN

Big Plate Chicken image

Da pan ji, or big plate chicken, is a Xinjiang-style dish of chicken and vegetables over noodles. The chicken is flavored with chile bean paste and ginger.

Provided by Kei Lum Chan

Yield Serves 4

Number Of Ingredients 18

Ingredients

1 lb. 8½ oz. (700 g) chicken breast and legs cut into ¾-by-1½-inch pieces
1 star anise
1 tsp. Sichuan peppercorns
½ small cinnamon stick
2 Tbsp. vegetable oil
1 Tbsp. granulated sugar
1 Tbsp. Pixian chile bean paste
4 dried chiles, halved
2 red chiles, halved
⅛ oz. (5 g) ginger (about ½-inch piece), sliced
2 cloves garlic, sliced
½ tsp. salt
1 Tbsp. light soy sauce
1 Tbsp. rice wine
2 potatoes, cut into ¾-inch dice
3 carrots, cut into ¾-inch dice
1 red bell pepper, seeded and cut into ¾-inch squares
Cooked wheat noodles, to serve

Steps:

Put the chicken pieces into a large saucepan and add enough water to cover them completely. Bring to a boil over high heat and blanch for 1 minute. Drain and rinse under cold running water. Drain again.
Put the star anise, Sichuan peppercorns, and cinnamon stick into a spice bag.
Heat the oil in a wok or large skillet (frying pan) over low heat, add the sugar, and stir for 1-2 minutes until the sugar is caramelized.
Put in the chicken pieces and stir until they are fully coated in the caramel. Add the Pixian chile bean paste, dried and fresh chiles, ginger, and garlic and stir-fry over medium-high heat for 1 minute until fragrant. Add the salt, soy sauce, wine, spice bag, and enough water to cover the chicken completely. Bring to a boil.
Put in the potatoes and carrots, cover with a lid, reduce to low heat, and simmer for about 15 minutes until the chicken is cooked through and the vegetables are softened. Stir frequently to prevent burning and add water, if necessary.
Add the bell pepper, discard the spice bag, and stir. Increase to high heat and cook until the sauce has reduced to ½ cup (4 oz).
Transfer to a serving place and serve with the cooked noodles.

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