Xinjiang Hand-Pulled Noodles (Latiaozi)
拉条子 LātiáoziSay it: lah-TYOW-zuh
Latiaozi are the chewy, hand-pulled noodles of Xinjiang, made from nothing more than flour, water and salt. The rested dough is rolled into oiled ropes, then stretched and slapped into long strands that go straight into boiling water. They are served as a 'banmian' — noodles with a saucy stir-fry piled on top — usually of lamb, onion, tomato and peppers scented with cumin. It is everyday home food across the region, eaten at lunch and dinner, and prized for the springy bite of the noodles against the tangy, cumin-heavy sauce.
Xinjiang Hand-Pulled Noodles (Latiaozi)
拉条子, Lātiáozi
Pronounced lah-TYOW-zuh
- Serves
- 4
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Noodle dough
Lamb topping
Method
Mix the flour and salt in a large bowl, pour in the water and stir with your hand until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until the dough is smooth, supple and barely tacky, then cover and rest for 30 minutes.
Divide the dough into 4 pieces and roll each into a rope about 1 inch (2.5 cm) thick. Rub the ropes all over with the oil, coil each one loosely on an oiled tray, cover tightly and rest for 40 minutes, until a rope stretches easily between your fingers without springing back.
While the dough rests, heat 1 tbsp of the oil in a wok over high heat. Add the lamb and stir-fry for 2–3 minutes, until browned at the edges, then lift out and set aside.
Add the remaining oil and the onion to the wok and cook for 2 minutes, until soft and translucent. Stir in the garlic, cumin and chili flakes and cook for 30 seconds, until fragrant and just starting to darken.
Add the tomatoes and tomato paste and cook for 3–4 minutes, pressing the tomatoes down, until they collapse into a thick sauce. Add the peppers and stir-fry for 2 minutes, until tender-crisp and glossy.
Return the lamb to the wok with the soy sauce, vinegar, salt and water. Simmer for 2 minutes, until the sauce coats the meat and vegetables, then take off the heat and keep warm.
Bring a large pot of generously salted water to a rolling boil. Take one rope, hold both ends, and stretch it gently, slapping it against the worktop as it lengthens, until it is about 1/4 inch (6 mm) thick.
Drop the stretched noodles into the boiling water and cook for 2–3 minutes, until they float and are tender but still chewy at the centre. Lift them out with tongs or a spider, shake dry and repeat with the remaining ropes.
Toss the drained noodles with a few drops of oil so they don't clump, divide among four bowls and spoon the hot lamb topping and its sauce over the top. Toss at the table before eating.
Regional variant: Eggplant Latiaozi (茄子拌面, Qiezi Banmian)
Make the same dough and noodles. For the topping, omit the lamb and use 1 lb (450 g) eggplant cut into 3/4 inch (2 cm) cubes, fried in the oil for 6–8 minutes until browned and collapsing before the onion goes in. Continue with the garlic, cumin, chili, tomatoes, tomato paste and peppers, using 3/4 cup (180 ml) water and an extra tablespoon of vinegar, and simmer for 5 minutes until the eggplant is soft and the sauce thick.
Cook's notes
- Resting is everything: if a rope snaps back when you pull it, cover it and wait another 10 minutes before trying again.
- Pull the noodles to your own thickness — thicker strands need an extra minute in the water, thinner ones are ready as soon as they float.
- Keep the topping on the saucy side; a splash of the noodle cooking water loosens it if it tightens in the wok.
Serve with
A bowl of plain noodle cooking water on the side, a small dish of chili oil, and hot tea
Make ahead and storage
The topping keeps 3 days refrigerated and freezes well; the oiled dough ropes can rest overnight, covered, in the fridge — bring to room temperature before pulling. Boil noodles to order.
