Description
A massively popular variation of Laghman in Xinjiang diners. 'Sui Rou' means finely minced meat. Mutton is chopped extremely fine along with vegetables, stir-fried spicy, and dumped heavily over freshly hand-pulled noodles. A dish boasting the ultimate entanglement of noodles and sauce.
Restaurants serving Sui Rou Mian (Uyghur Minced Mutton Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hand-pulled thick noodles
- Mutton
- Ripe tomatoes
- Onion
- Bell peppers
- Celery
- Cumin powder
- Black vinegar
Instructions
- [Authentic Recipe]
- (Fine Chopping) The difference from standard Laghman. Mutton (lean/fat), bell peppers, onions, celery, and ripe tomatoes are ALL hand-chopped with a cleaver into 'tiny, soybean-sized pieces'.
- (Stir-fry) Heat oil, fry the minced mutton to extract fat umami.
- Dump in the chopped veggies and fry on high until the tomatoes release red juice.
- Season with soy, black vinegar, Sichuan pepper, cumin, and salt. Add a splash of broth to create a slightly thickened 'special minced topping sauce' (Jiao Tou).
- (Noodles) Hand-pull wheat dough in the air and boil into chewy thick noodles (La Tiao Zi). Place on a plate.
- Drown the noodles completely in the boiling hot 'Sui Rou sauce'.
Learn more Spice, substitutes, tips
Key spices
Tartness of ripe tomato and depth of finely chopped lamb fat、細かく刻まれた羊脂のコク
Substitutes at Japanese supermarkets
(Top frozen Udon with finely chopped meat/veg stir-fry)
Pairing
Lamb Skewers / Kawap(BBQ)
Trivia
[Trivia] Ordering 'Ban Mian' in a Xinjiang diner reveals many variations based on how the ingredients are cut. Changing the sauce (Jiao Tou) style—like large meat chunks (Guo You Rou) or this finely minced (Sui Rou)—depending on your mood is the local way to enjoy it.
Eating tips & etiquette
[Unique Eating] Because the ingredients are tiny, the 'sauce clings to the noodles overwhelmingly better' than standard Laghman. Mix violently from the bottom of the plate. Use a spoon and chopsticks to shove the noodles and the massive amount of tiny meat pellets into your mouth together.
Allergen
Wheat, Mutton, Soybeans, Wheat (Soy sauce)