This dish, inspired by the cuisine of Xinjiang in China’s northwest, is all about the noodles and the cumin. While it’s traditionally made with lamb, squid works well because of its firm texture and beef or chicken are also good options. Stretching fresh noodles the traditional Chinese way is easier than it looks (see video here). If you want to give it a go, ask a northern Chinese restaurant to sell you some unstretched noodles; otherwise just buy fresh wheat noodles from an Asian grocer and skip the stretching step. It’s hard to go past riesling as a match for Asian flavours, especially when there’s chilli involved. And some of the best comes from Taylors in South Australia’s Clare Valley. I love the zestiness of their St Andrews riesling with this stir-fry, especially if it has a few years bottle age to add complexity!
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