📝 About This Recipe
Hailing from the vibrant markets of Xinjiang, Ding Ding Noodles (Ding Ding Chao Mian) are a delightful architectural marvel of Northwest Chinese cuisine. These 'pearl-like' noodles are hand-stretched and cut into tiny cubes, offering a satisfyingly chewy 'Q' texture that perfectly captures the bold, aromatic sauce. Infused with the warmth of cumin, the zing of fresh ginger, and the tenderness of marinated lamb, this dish is a comforting masterpiece of the ancient Silk Road.
🥗 Ingredients
Hand-Pulled Dough
- 500 grams All-purpose flour (high protein content is preferred)
- 260 ml Water (room temperature)
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil (for coating the dough)
The Meat and Marinade
- 300 grams Lamb shoulder or Leg (cut into 1cm cubes)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Cornstarch
Aromatics and Vegetables
- 4 cloves Garlic (minced)
- 1 inch piece Ginger (finely minced)
- 1/2 large Red onion (diced into 1cm squares)
- 1 cup Bell peppers (Red and Green) (diced into 1cm squares)
- 2 medium Tomato (diced)
- 1/2 cup Garlic moss or Celery (cut into 1cm lengths)
Sauce and Spice
- 2 tablespoons Tomato paste (for deep color and richness)
- 1 tablespoon Cumin powder (freshly toasted if possible)
- 1 tablespoon Chili flakes (adjust to heat preference)
- 1 teaspoon Dark soy sauce (for color)
- 1 tablespoon Black vinegar (added at the end for brightness)
👨🍳 Instructions
-
1
In a large bowl, dissolve salt in water. Gradually add the water to the flour, stirring until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic.
-
2
Divide the dough into 4 equal portions. Roll each into a long cylinder, coat generously with vegetable oil, and place on a plate. Cover with plastic wrap and let rest for at least 30-60 minutes; this is crucial for gluten relaxation.
-
3
While the dough rests, toss the diced lamb with light soy sauce, Shaoxing wine, and cornstarch. Set aside to marinate for 20 minutes.
-
4
Prepare all vegetables by dicing them into uniform 1cm pieces. This ensures the 'Ding Ding' (diced) aesthetic and even cooking.
-
5
Take a rested dough cylinder and roll it out into a long, thin rope about the thickness of a finger. Use a knife to cut the rope into small 1cm cubes (the 'Ding'). Repeat with all dough.
-
6
Dust the cut noodle cubes lightly with flour and toss them to ensure they don't stick together.
-
7
Bring a large pot of salted water to a rolling boil. Drop the noodle cubes in and cook for 3-4 minutes until they float to the surface and are 'al dente'. Drain and rinse briefly with cold water to stop the cooking.
-
8
Heat 2 tablespoons of oil in a wok over high heat. Add the marinated lamb and stir-fry until browned and fragrant. Remove lamb from the wok and set aside.
-
9
In the same wok, add a bit more oil if needed. Sauté the onions, ginger, and garlic for 1 minute. Add the tomato paste and chili flakes, stirring until the oil turns red.
-
10
Add the diced tomatoes and cook until they break down into a jammy sauce. Incorporate the bell peppers and garlic moss, stir-frying for 2 minutes.
-
11
Return the lamb to the wok. Add the cooked noodles, cumin powder, and dark soy sauce. Toss vigorously on high heat for 2-3 minutes so the noodles absorb the flavors.
-
12
Drizzle the black vinegar around the edges of the wok for a final aromatic punch. Toss one last time and serve immediately while steaming hot.
💡 Chef's Tips
Don't skip the dough resting time; it's the secret to getting that signature chewy texture without the dough snapping back. Try to keep all your vegetable and meat dices the same size as the noodles for the most professional 'Ding Ding' look. If you can't find garlic moss, celery or even firm green beans make an excellent crunchy substitute. Freshly ground cumin seeds provide a much more intense 'Silk Road' aroma than pre-ground powder. Use a high-smoke point oil like grapeseed or peanut oil to handle the high heat of the wok.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the spices. Pair with a glass of chilled sour plum drink (Suanmeitang) to balance the richness of the lamb. A dollop of extra crispy chili oil on top is perfect for those who crave more heat. Enjoy alongside a hot cup of black tea with a hint of cardamom, traditional to the Xinjiang region. Provide extra black vinegar at the table for guests to adjust the acidity to their liking.