Kitchen notes · a little help before you start

Ding Ding Chao Mian (丁丁炒面, Fried Noodles in Lamb Tomato Sauce)

Name: Ding Ding Chao Mian (丁丁炒面, Fried Noodles in Lamb Tomato Sauce)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 300 grams all-purpose flour (convert to cups); 1/8 teaspoon + 1 teaspoon + 1/4 teaspoon salt; 3/4 cup warm water (See footnote 2); 1/2 pound ground lamb (or lamb leg meat, cubed, See footnote 3); 2 tablespoons Shaoxing wine; 1/4 teaspoon Sichuan peppercorn (grounded, or ground black pepper); 1 teaspoon potato starch (or cornstarch); 1/2 cup tomato sauce (*see footnote 5); 2 tablespoons soy sauce (or light soy sauce); 1 teaspoon sugar; 2 tablespoons vegetable oil; 1/2 each onion (chopped); 4 each garlic (minced); 2 pieces ginger (minced); 1 each to mato (cubed); 2 each anaheim peppers (or 1 bell pepper, or 2 jalapenos, diced); 2 tablespoons black vinegar

Little pieces of chewy noodle are a fine reason to sit down hungry. They catch the lamb and tomato sauce in a way that makes every forkful satisfying, with vinegar giving it a sharp edge.

Prep: 45 min
Cook: 10 min
Total: 55 min
Original yield: Serves 4
Ingredients: 17 listed

Make it part of your week

Estimating…

Main courseChineseLambAsianPrep: over 30 minutesTotal: 31–60 minutesSteamingNoodles

Recipe categories & planning details

Meal type: Main course
Primary protein: Lamb
Cuisine: Chinese · Asian
Cooking method: Steaming
Preparation & total time: Prep: over 30 minutes · Total: 31–60 minutes
Dish type: Noodles

A few quick notes

1. Let the dough have both rests

Rest the kneaded dough before pressing it out, then give the oiled sheet its second covered pause before cutting strips.

2. Keep the strips apart

Leave space between the dough strips as you cut them, and brush the stretched noodles with oil to discourage sticking.

3. Stir as the noodles enter water

Boil the pieces right after cutting and stir immediately to separate them, then continue cooking after they float.

Get to know the ingredients

Lamb gets a short marinade

Mix the ground lamb or cubed leg with wine, seasoning and starch, and let it marinate while you prepare the other parts.

Tomato pieces go in late

Keep the cubed fresh tomato for the final vegetable addition, after the noodles have been mixed into the lamb sauce.

Pepper choices are listed

Anaheim peppers, bell pepper or jalapenos are the included choices. Dice the chosen pepper before its brief final cook.

The last little job

A little vinegar at the table

Serve the noodles immediately. If you like the optional sharper finish, add the listed spoonful of black vinegar before eating.

A little more help as you go

Hand kneading is included

Without a mixer, stir flour and water until dough forms, then knead on a floured surface until smooth.

Give the lamb pan space

Move the aromatics aside before spreading the lamb in the pan, and let its bottom brown slightly before stirring.

A few questions you might have

Can I use ready-made noodles?

You can use wide Chinese noodles, farfalloni or rotini. Chinese noodles should be cut into two-inch pieces and boiled al dente.

Should I rinse the boiled noodle pieces?

Yes. Drain and rinse them with tap water after boiling to stop the cooking before their later skillet stage.

What if the noodles are still a little raw inside?

Once they are mixed with the sauce, the directions allow covering the pan briefly to steam them until cooked through.

Is there an option for tomato sauce?

You can use three tablespoons of tomato paste mixed with three tablespoons of water in place of the listed tomato sauce.

When should I adjust the seasoning?

Taste and adjust after stirring the drained noodles into the lamb and tomato sauce, before the final fresh vegetables go in.

Any more cooking tips?

Wide Chinese noodles, farfalloni or rotini can be used here. Cut Chinese noodles into 5-cm (2-inch) pieces and boil until al dente. The dough uses hot water at about 50 degrees C (120 to 130 F). Ground chicken or beef can replace the lamb; avoid pork if you want to keep the dish consistent with its Xinjiang halal roots. The sauce amount is moderate. If you prefer more sauce, leave out the salt and double the sauce, then adjust the seasoning at the end. Muir Glen Arabella Select plum tomato sauce gives a bright tomato flavor. You can also use 3 tablespoons tomato paste mixed with 3 tablespoons water.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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