Lamb and onion mixed noodles

Prepare the flour and room temperature cool water.

Put the flour and water into a bowl together, first stir with chopsticks until it becomes a flaky texture, then knead by hand into a dough without dry flour; the water absorption of the flour, the room temperature and humidity in different seasons, and personal hand feel and taste vary, so the amount of water is generally 50-60% of the amount of flour.

Let the dough rest for about 15 minutes. You can either use a machine or roll it out by hand. Sprinkle flour or cornmeal between the noodles to prevent sticking.

Lamb slices and onions are prepared.

Cut the onion into thin slices.

Pour a little oil into the wok, add the onion and stir-fry for a moment, sprinkle with an appropriate amount of salt, and cook until slightly soft, then remove from the wok.

Heat a cold pan with oil, add the lamb slices to the pan, and quickly spread them apart with a spatula.

As the pot temperature continues to rise, the slices of lamb gradually change color and spread out.

After the entire surface changes color, pour in an appropriate amount of soy sauce.

Pour the onions back into the pan and stir quickly until evenly mixed, then remove from the heat; stir-fried lamb with onions can be served as a standalone dish, or mixed with noodles or used as a topping for rice.

When cooking, boil water first, and once it boils, add the noodles. If the noodles are fresh, cook for 2-3 minutes until done, then drain and rinse briefly with cold water to keep the noodles firm and not sticky. Place the noodles in a bowl, then pour stir-fried lamb with onions over them. Mix while eating, and the taste is excellent!

Lamb and onion mixed noodles, fresh and fragrant, delicious and nutritious, appetizing too!