Stir-Fried Cuoyu Noodles

Stir-fried cuoyu is a Hexi noodle dish: small pieces of dough are hand-rolled on the board into pointed, fish-like strands, boiled and rinsed, then stir-fried over high heat with minced meat, vegetables and sauce so the chewy noodles drink in the seasoning.

Cuoyu noodles are popular across the Gansu Hexi Corridor and into Qinghai and Ningxia, a hearty staple of the northwest; at the corridor's throat, Jiayuguan pairs them with local beef and lamb and seasonal vegetables to develop a rich stir-fried style.

Served as a main on a large plate, the noodles fried together with minced meat and vegetables and mixed hot, a common meal at family tables and roadside stalls alike.

The pointed fish-like shape of each strand, the springy bite and the bold northwestern sauce are the clearest marks of stir-fried cuoyu.