The flavours of Uighur cooking in the Xinjiang region of north-west China are quite different from those found around the rest of the country. Xinjiang is home to a large Muslim population, so lamb or mutton is typical, and spices such as cumin and chilli flavour many dishes. This dish sees soupy noodles topped with a stir-fry; you could use any kind of stir-fried meat you like - minced pork with bamboo shoots and Sichuan pepper, for example, works well.
Hot tip Shaoxing wine isn't, of course, used by Chinese Muslim cooks, but a splash added to the stock base can brighten its flavour.
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