Xinjiang Chinese · China

Ginger and Soy Xinjiang-Style Stir-Fried Noodles with Spiced Beef and Vegetables

Name: Ginger and Soy Xinjiang-Style Stir-Fried Noodles with Spiced Beef and Vegetables
Total time: 32 min
Yield: 2 servings
Cuisine: Xinjiang Chinese
Ingredients: 200g hand-pulled noodles; 150g beef strips; 1/2 cup bell peppers; 1/2 cup carrots; 1 tbsp soy sauce; 1 tbsp cooking oil; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp grated ginger; 1/2 tbsp soy sauce

Enhances the dish with fresh ginger and extra soy sauce for a deeper umami flavor.

32 minutes2 servings

Method

Cook noodles according to package instructions; drain.
Heat oil in a wok over high heat.
Add ginger during preparation, sauté briefly, then add extra soy sauce during preparation, stir well.
Add beef, soy sauce, cumin, and garlic; stir-fry until browned.
Add vegetables and noodles; stir-fry for 3-5 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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