Ding Ding Chao Mian

Ding Ding Chao Mian (Xinjiang-style Lamb, Tomato Sauce, Noodle Dumplings)

INGREDIENTS

Noodles

3/4 lb fettucini or Chinese noodles, cut into ~2″ lengths after cooked al dente.

Or Farfalloni or Rotini

Or 3/4 lb fresh + cut

Or make from scratch

Or make from scratch:

300 grams all-purpose flour (about 2 cups)
1/8 teaspoon salt
180 grams (about 1 cup) warm water

Meat + Marinade

1 pound ground lamb (or lamb leg meat, cubed). Author says you can use chicken or beef, but avoid pork, as most Xinjiang dishes are halal.
4 tablespoons Shaoxing wine or Chinese cooking wine
1/2 teaspoon Sichuan peppercorn , ground. (This adds a distinct flavor. I toast it in an unoiled pan, cool, then grind. Make a new batch if yours have been sitting around.)
1 teaspoon salt
2 teaspoon potato starch (or cornstarch)

Sauce

1 cup tomato sauce or 6 TBSP tomato paste + 6 TBSP water. (I think Passata is perfect)
4 tablespoons soy sauce(or light soy sauce)
4 tablespoons black vinegar, or Chinkiang vinegar (a heavy, dark vinegar)

Onion, Garlic, Veg

4 tablespoons vegetable oil
1 onion, chopped
8 garlic, minced
4 pieces ginger, minced
~1/2 lb kale or more

For serving

More Szechuan peppercorn (see above)

INSTRUCTIONS

Start noodles, if making from scratch. Instructions below.
Roast and grind szechuan peppercorn.
Combine ground lamb (or cubed lamb leg), wine, salt, Sichuan peppercorn, and potato/corn starch in a small bowl. Mix well. Let marinate for 10 to 15 minutes.
Meanwhile, heat oil over medium high heat until hot. Cook onion until golden. Towards end, add garlic, ginger.
Add kale, cook until almost done (may need to add some liquid along the way). Remove onion, kale from pan and set aside.
Combine tomato sauce, light soy sauce, black vinegar, sugar, and salt in a small bowl. Set aside.
Cook the marinated lamb until cooked through.
Cook and drain noodles. If you used dry noodles, cut after cooking
Add onion, vegetable, and tomato sauce mixture to the meat. Stir to mix well.
Pour the drained noodles into the skillet. Stir to mix well. Adjust seasoning if necessary. If the noodles are still a bit raw inside, cover and let steam for a minute or so, until cooked through.

INSTRUCTIONS FOR MAKING NOODLES FROM SCRATCH

(This recipe is from https://omnivorescookbook.com/ding-ding-chao-mian and good video here: scroll down at https://thehandpullednoodle.com/)

- 1. Prepare mixer. Attach the beater blade. Combine flour and salt in the mixing bowl. Turn to low speed. Slowly add water. Let mix until it forms a dough. Change to dough hook. Turn on slow speed and let knead until the dough is very smooth, about 10 minutes.
  3. Spray a thin layer of oil onto the bottom of a large bowl. Place the dough inside. Cover with plastic wrap. Let rest at room temperature for 20 minutes.
  4. While resting the dough, go back to the main recipe, to marinate the lamb and chop the veggies.
  5. When the dough has rested, prepare a large cutting board (or working surface). Brush a thin layer of oil in the middle. Place the dough on top. Press it into a 1-cm (1/3-inch) sheet with your hands.
  7. Brush oil on top of the dough. Cover loosely with plastic wrap and let rest for 10 minutes.
  8. Bring a large pot of water to a boil.
  9. Make sure your working surface is covered with a thin layer of oil.
  10. Slice the dough sheet into 10 to 12 strips. Make sure you leave enough space in between them, to prevent them from sticking together.
  11. See video at: https://thehandpullednoodle.com/! Work on the strips one by one. Use both hands to pull the strip into a 5-mm (1/4-inch) wide noodle.
  12. Brush a thin layer of oil onto the noodles to prevent them from sticking.
  14. Gather the noodles together again. Cut into 1-cm (1/3-inch) long pieces. The noodles may stick together at this point, but will separate during boiling.
  15. Add the noodles into the boiling water right after you cut them. Immediately stir with a spatula to separate the noodles. Let cook until the noodles are floating on top. Continue cooking for 2 to 3 minutes, until the noodles are almost cooked through.
  17. Drain the noodles and rinse them with tap water, to stop the cooking.