新疆羊肉拉条子
A hearty lamb noodle soup commonly sold in rural Xinjiang markets, featuring tender lamb, chewy hand-pulled noodles, and a savory broth infused with cumin and chili. This summer-friendly dish is often enjoyed as a satisfying street food meal.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
4 人份 servings
总时长 Total
105 分钟 min
lamb shoulder or leg, cut into chunks
vegetable oil
onion, sliced
garlic, minced
fresh ginger, minced
ground cumin
ground coriander
red chili flakes
adjust to taste
water or lamb broth
tomatoes, chopped
carrots, sliced
potatoes, peeled and cubed
hand-pulled noodles or thick wheat noodles
fresh or dried
salt
fresh cilantro, chopped
green onions, sliced
In a large pot, heat vegetable oil over medium-high heat. Add lamb chunks and sear until browned on all sides. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
Add cumin, coriander, and chili flakes. Stir for 30 seconds until aromatic.
Return lamb to the pot. Add water or broth, tomatoes, carrots, and potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until lamb is tender.
Meanwhile, cook noodles according to package directions until al dente. Drain and set aside.
Season the soup with salt to taste. To serve, divide noodles among bowls, ladle hot soup and lamb over noodles, and garnish with cilantro and green onions.
Cooking Tips