📝 About This Recipe
A jewel of Uyghur cuisine, Ding Ding Chao Mian features hand-pulled noodles chopped into tiny, pearl-like bits that dance in a vibrant, savory stir-fry. This Halal classic from Central Asia combines tender lamb, crunchy peppers, and aromatic spices like cumin and star anise for a deeply comforting meal. It is a textural masterpiece where the chewy 'ding ding' noodles perfectly soak up the rich, tomato-based sauce.
🥗 Ingredients
The Noodle Dough
- 500 grams All-purpose flour (high protein content is better for chewiness)
- 250 ml Warm water (approximate, adjust for a firm dough)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil (for coating the dough)
The Stir-Fry Base
- 300 grams Lamb leg or shoulder (cut into 1cm cubes)
- 4 cloves Garlic (minced)
- 1 inch Fresh ginger (finely julienned)
- 1 medium Red onion (diced into small squares)
- 2 tablespoons Tomato paste (for deep color and umami)
- 2 medium Fresh tomatoes (chopped)
Vegetables and Seasoning
- 1 piece Green bell pepper (diced into 1cm cubes)
- 2 pieces Celery stalks (sliced into small bits)
- 1 tablespoon Cumin powder (toasted for extra aroma)
- 1/2 teaspoon Sichuan peppercorn powder (optional, for a slight tingle)
- 2 tablespoons Light soy sauce
- 1 tablespoon Black vinegar (adds a bright finish)
- 1/2 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, dissolve salt in warm water. Gradually add the water to the flour, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic.
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2
Divide the dough into small balls, coat them generously with vegetable oil, and let them rest under plastic wrap for at least 30 minutes to relax the gluten.
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3
Roll the rested dough balls into long ropes (about 1cm thick). Using a knife, chop the ropes into small cubes roughly the size of a chickpea. These are your 'ding ding' noodles.
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4
Bring a large pot of salted water to a rolling boil. Drop the noodle bits in and cook for 3-5 minutes until they float and are 'al dente'. Drain and rinse with cold water to prevent sticking.
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5
Heat 3 tablespoons of oil in a wok or large heavy-bottomed skillet over high heat until shimmering.
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6
Add the cubed lamb. Sear until browned and slightly crispy on the edges, about 4 minutes.
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7
Toss in the onions, garlic, and ginger. Stir-fry for 2 minutes until the aromatics are fragrant and the onions are translucent.
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8
Add the tomato paste and chopped fresh tomatoes. Cook down until the tomatoes soften and create a thick, concentrated red sauce.
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9
Incorporate the green bell peppers and celery. Stir-fry for another 2-3 minutes; you want the vegetables to stay vibrant and slightly crunchy.
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10
Season with cumin powder, Sichuan peppercorn powder, and soy sauce. Mix thoroughly to coat the meat and vegetables.
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11
Add the cooked noodle bits into the wok. Toss vigorously over high heat for 2-3 minutes so the noodles absorb the flavors and sauce.
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12
Drizzle the black vinegar around the edges of the wok for a final aromatic punch and stir one last time.
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13
Remove from heat and garnish generously with fresh cilantro and a sprinkle of extra cumin if desired.
💡 Chef's Tips
The secret to the best texture is the resting time; don't skip the 30-minute rest or the dough will be too snappy to chop. If you are short on time, you can use store-bought thick noodles and chop them, but hand-made dough is much more authentic. Ensure your wok is very hot before adding the lamb to get that signature 'wok hei' charred flavor. Adjust the amount of cumin to your liking; Uyghur cuisine is famous for its bold use of this spice. If the sauce looks too dry when adding the noodles, splash in 1/4 cup of the noodle cooking water.
🍽️ Serving Suggestions
Serve hot with a side of 'Laza' (Uyhur chili oil) for those who enjoy extra heat. Pairs beautifully with a refreshing yogurt-based drink like Ayran to balance the spices. Serve alongside a simple cucumber and tomato salad dressed with vinegar. A pot of hot brick tea or green tea is the traditional way to end this hearty meal.