👨‍🍳 作り方

1. 1

   For the noodles: Combine flour and salt in a large bowl. Gradually add lukewarm water, mixing until a stiff dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.

2. 2

   Divide the dough into small portions. Roll each portion into a thin rope. Stretch and pull the ropes to form long, thin noodles. This is the 'sugurma' technique. Set aside, lightly floured.

   💡 プロのコツ: Practice makes perfect with noodle pulling. If difficult, you can roll and cut them thinly.
3. 3

   Heat vegetable oil in a large wok or heavy-bottomed pot over medium-high heat. Add the meat and brown it on all sides. Remove meat and set aside.

4. 4

   Add sliced onions to the pot and sauté until softened and lightly golden. Add bell peppers and cook for another 5 minutes until slightly tender.

5. 5

   Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes until the paste darkens slightly. Add minced garlic, cumin seeds, coriander seeds, red pepper flakes, and black pepper. Cook for another minute until fragrant.

6. 6

   Return the browned meat to the pot. Pour in water or broth, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the meat is tender.

7. 7

   Meanwhile, boil the pulled noodles in plenty of salted water until cooked through (about 5-7 minutes). Drain well.

8. 8

   To serve, place a generous portion of cooked noodles in a bowl. Ladle the meat and vegetable stew over the noodles. Garnish with fresh dill or cilantro.

   💡 プロのコツ: Serve immediately for the best texture and flavor.