拉面 Xinjiang Style La Mien

La mien, as it is most commonly spelt in the west, directly translated just means pulled noodles but the variations on this dish are are endless. Xinjiang style la mien is the spaghetti of chinese cuisine. If you can get ahold of some fresh pulled noodles that would be the most authentic but if not Japanese udon noodles are probably the best substitute.
These noodles are so common here that I can go to almost any small convenience store and pick up fresh pulled noodles.

La Mian

makes 2 large serving

2 Tbsp. melted lamb or beef fat

1/2 onion, diced

3 cloves garlic, minced

1 small piece of ginger, minced

5 chinese garlic stems cut into 2 cm. pieces (scallions can be used instead)

10 dried small red chillies or 1 tsp. ground red chili peppers

1/2 lb. Lamb shoulder or eye of round beef, sliced thinly

2 medium tomatos, chopped

1 tbsp. tomato paste

1 1/4 cup meat or vegetable broth

vegetables of your choice (ex. green beans, mild red and green chillies)

1 tsp. dark soy sauce

Boil the tomatos just until the skin shrinks and cool. When cool remove the skin and mince the tomatos. Heat a little oil and fry the 10 chili peppers until they just start to darken, cool completely and then grind into a powder. Ground red chili pepper powder can also be used but toasting and grinding them yourself is recommended because it adds a smokiness and richness to the sauce that you don't get with chili powder off the shelf. In a frying pan or wok melt a 2 inch piece of lamb or beef fat until it has redered about 2 Tbsp. melted fat. To the fat add onion and fry until translucent. Add the garlic, ginger, garlic stems and ground chili peppers. Stir-fry for a minutes before adding the sliced meat. fry until meat begins to brown and then add the minced tomato and tomato paste. Stir to combine and then fry until the tomato is soft. Add broth and bring to a boil. Add chopped vegetable and then turn down heat, cover and simmer for 5 minutes or unti the vegetables are tender-crisp. Lastly stir in the dark soy sauce and serve over noodles. Serve with chili oil and chinese black vinegar as condiments.

Tweet