👨‍🍳 Instruktioner

1. 1

   For the noodles: In a bowl, combine flour and salt. Gradually add lukewarm water and mix to form a firm dough. Knead for 10-15 minutes until smooth and elastic. Coat the dough with a little oil, cover, and let it rest for at least 30 minutes.

   💡 Proffstips: The dough should be firm but pliable. Resting is crucial for easy stretching.
2. 2

   Divide the dough into small balls. Roll each ball into a thin rope, then stretch and pull them by hand to create long, thin noodles. Alternatively, you can flatten the dough and cut it into strips.

   💡 Proffstips: Practice makes perfect with hand-pulling noodles. If difficult, cut them.
3. 3

   Boil the noodles in plenty of salted water until al dente, about 5-7 minutes. Drain and toss with a little oil to prevent sticking.

4. 4

   Heat 2-3 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the meat strips and stir-fry until browned. Remove meat and set aside.

5. 5

   Add more oil if needed. Stir-fry the sliced onion until softened, then add minced garlic and cook for another minute until fragrant.

6. 6

   Add the diced tomatoes, sliced bell pepper, and shredded cabbage to the wok. Stir-fry until vegetables are tender-crisp.

7. 7

   Stir in the tomato paste, soy sauce, cumin, coriander, and chili flakes (if using). Cook for 2-3 minutes until the sauce thickens slightly.

8. 8

   Return the stir-fried meat to the wok. Add the cooked noodles and toss everything together well to combine. Cook for another 2-3 minutes until heated through.

9. 9

   Garnish with fresh chopped cilantro before serving.

   💡 Proffstips: Serve immediately while hot.