Ingredients
300 g wide noodles, 150 g lamb, 50 g onion, 30 g each of green bell pepper and red bell pepper.
Seasonings
A small amount of shredded ginger, 1/2 teaspoon salt, MSG and sugar to taste, 1 tablespoon cumin powder, 2 teaspoons chili powder, a pinch of five-spice powder, and 2 tablespoons vegetable oil.
Steps
1. Bring a pot of water to a boil, add wide noodles, gently separate them with chopsticks, and cook over medium heat until just tender, then drain and set aside.
2. Rinse the lamb, then slice into thin strips; wash the green bell pepper, red bell pepper, and onion, and cut each into thin strips.
3. Heat oil in a wok until hot, add the shredded lamb and stir-fry until cooked through, then add chili powder, shredded ginger, shredded onion, shredded green bell pepper, and shredded red bell pepper, and stir-fry until tender.
4. Add the wide noodles, then stir in cumin powder, salt, sugar, and five-spice powder until well combined and fragrant, add MSG to taste, stir to blend, then transfer to a serving plate.