Ding Ding Chao Mian (丁丁炒面, Fried Noodles in Lamb Tomato Sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Xinjiang-style fried noodles coated in a bold lamb and tomato sauce with peppers and aromatic spices. This hearty, flavorful noodle dish comes together quickly and delivers authentic regional Chinese cuisine.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 grams all-purpose flour (convert to cups)
- 1/8 teaspoon salt
- 3/4 cup (180 grams) warm water ((See footnote 2))
- 1/2 pound (200 grams) ground lamb ((or lamb leg meat, cubed) (See footnote 3))
- 2 tablespoons Shaoxing wine
- 1/4 teaspoon Sichuan peppercorn (, grounded (or ground black pepper))
- 1 teaspoon salt
- 1 teaspoon potato starch ((or cornstarch))
- 1/2 cup tomato sauce ((*see footnote 5))
- 2 tablespoons soy sauce ((or light soy sauce))
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 onion (, chopped)
- 4 garlic (, minced)
- 2 pieces ginger (, minced)
- 1 to mato (, cubed)
- 2 anaheim peppers ((or 1 bell pepper, or 2 jalapenos, diced))
- 2 tablespoons black vinegar
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 10m
- Sodium
- 1608mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 735mg
- Calcium
- 53mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.