👨‍🍳 Instruktioner

1. 1

   For the noodles: Combine flour and salt in a large bowl. Gradually add lukewarm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Divide the dough into 4-6 portions. Roll each portion into a log and then stretch and pull each log into long, thin noodles. You can also flatten each portion and cut into thin strips, then stretch. Alternatively, roll thin and cut into noodles, then stretch each noodle individually. Dust with flour to prevent sticking.

   💡 Proffstips: Practice makes perfect with hand-pulling noodles. If difficult, you can cut the dough into strips and then stretch each strip.
3. 3

   Cook the noodles in a large pot of boiling salted water until al dente, about 3-5 minutes. Drain and rinse with cold water to stop the cooking process. Toss with a little oil to prevent sticking.

4. 4

   While noodles cook, prepare the stir-fry: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry until browned. Remove beef and set aside.

5. 5

   Add the remaining 2 tbsp oil to the wok. Add sliced onion and stir-fry until softened, about 2 minutes. Add bell pepper and carrot, stir-fry for another 3-4 minutes until vegetables are tender-crisp.

6. 6

   Add minced garlic and tomato paste, stir-fry for 1 minute until fragrant. Return the beef to the wok. Add soy sauce, vinegar, sugar, and black pepper. Stir well to combine.

7. 7

   Add the cooked noodles to the wok with the beef and vegetable mixture. Toss everything together gently until the noodles are heated through and coated with the sauce. If it seems dry, add a tablespoon or two of water.

8. 8

   Serve hot, garnished with fresh chopped cilantro.