3rd Sep 2020

The Uyghurs are specialists in both handmade pasta and noodles! Have a go at this take on a traditional Uyghur-style soupy sauce. Ladle it over some pasta and transport yourself to the streets of Kashgar. When lockdown is over how about inviting some friends round, eating together and praying for the Muslims of China.


450g lamb, thinly sliced
2 tbsp chilli paste (available from most UK supermarkets)
2 leeks
5 spring onions
3 cloves of garlic
2cm piece of root ginger
1 red bell pepper
1 green bell pepper
1 courgette
2-3 leaves of white cabbage or spring greens
2 large, ripe tomatoes
1 tbsp tomato purée
450ml meat or vegetable stock
1 tsp dark soy sauce
Vegetable oil for cooking

Serves 4

Preparation time 1 hour



Prepare the vegetables: Slice the leeks and spring onions. Finely chop the garlic and ginger. Dice the bell peppers, courgette and tomatoes. Finely shred the cabbage leaves.

Heat 3-4 tbsp oil in a wok on a medium-high heat until smoking. Add the lamb and stir-fry until the pieces are lightly browned.

Add the chilli paste and tomato purée and stir-fry briefly. Add the leeks, spring onions, ginger and garlic and sautée for a minute or two.

Add the bell peppers, courgette, cabbage and tomatoes.

Pour over the stock, then bring to the boil and reduce to a simmer for 5 minutes.

Add the soy sauce and season with salt and pepper. 

Serve with pasta such as tagliatelle, or noodles if you prefer.


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