Xinjiang Style Noodles

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 5 garlic cloves, thinly sliced
• 1 medium onion, thinly sliced into half-moons
• 8 ounces boneless lamb, cubed
• 1 1/2 teaspoons salt
• 1 (28 ounce) can tomatoes with juice, coarsely chopped
• 2 green bell peppers, seeded chopped into 1 1/2-inch squares
• 5 green onions, parts only chopped into 1-inch lengths
• 1 tablespoon chili oil (oil that has had a lot of red pepper flakes steeping in it)
• 1 lb fresh udon noodles
• 1 cup fresh cilantro leaves, chopped

Recipe

• 1 heat the oil in a wok over medium heat. drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent.
• 2 add the tomatoes and their juice, the peppers, green onions, and chili oil. bring to a simmer and cook for 15 minutes, or until the peppers are tender.
• 3 meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. add the udon noodles and cook for 8 to 10 minutes or until they are tender. drain well and divide them among 4 serving plates. top the noodles with the sauce, scatter with the cilantro leaves, and serve.