Today's recipe is for Sirikash Kebab, or Kebab with Yellow Noodles, one of my favorite Xinjiang dishes. Slightly chilled, Sirikash Kebab makes a refreshing meal for a hot summer night. Truly industrious cooks can attempt pulling noodles by hand, but I have substituted this ingredient with pasta from a box.
Ingredients: ½ lb. mutton; 4 servings uncooked egg noodles; 3 cucumbers; ½ cup onion; up to ½ cup cooking oil; 8 cups water; 1 egg; ½ cup white flour; salt, pepper, cumin, chili powder to taste.
1. Boil egg noodles in a pot filled with water for several minutes until ready, strain, and refrigerate.
2. Peel and chop cucumbers into thin slivers, two inches long. Salt lightly and refrigerate.
3. Chop mutton into bite-size pieces. Dice onion as well.
4. In a small dish, crack open the egg and beat until smooth. Pour flour and salt into a separate dish.
5. Dip mutton into egg and then coat the meat with the flour mixture.
6. Pour oil into a wok on medium heat.
7. Stir fry mutton until it turns "yellow." (This is the cookbook's phrasing in Uyghur; it means until the meat is medium rare.)
8. Remove mutton and place on a dish lined with a paper towel to cut the grease.
9. Drain oil from the wok, and stir fry the onions. Return mutton to wok and add chili powder, cumin, and pepper, to taste. In Xinjiang, cooks completely coat the meat with spices. Remove from heat.
10. Take out the chilled noodles and cucumbers from the refrigerator. Transfer noodles onto a large plate and line its edges with cucumber. Place mutton and onions in the middle of the plate. Basically, arrange the food in concentric circles of mutton, noodles, and cucumbers. (In the photograph above, the restaurant cook mixed the ingredients together in the same bowl.)