Laghman Tang (uyghur Noodle Soup)
Laghman Tang is a traditional Uyghur noodle soup from Xinjiang, China. It is a hearty and flavorful dish that is perfect for warming up during the cold winter months.
Ingredients
- 500g hand-pulled noodles
- 300g lamb, thinly sliced
- 2 onions, sliced
- 3 tomatoes, diced
- 3 bell peppers, sliced
- 4 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp cumin
- 1 tsp chili flakes
- Salt to taste
- Black pepper to taste
- 4 cups beef or lamb broth
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the lamb and cook until browned.
- Add the onions, garlic, cumin, and chili flakes. Cook for 5 minutes until the onions are soft.
- Add the tomatoes, bell peppers, soy sauce, salt, and black pepper. Cook for another 5 minutes.
- Pour in the beef or lamb broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- While the soup is simmering, cook the hand-pulled noodles according to the package instructions.
- To serve, place a portion of noodles in a bowl and ladle the soup over the top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Bowl Ladle
Serving suggestions
Serve the Laghman Tang with a side of naan bread and a fresh salad.
Tips & tricks
For an extra kick of spice, add a dollop of chili oil on top of the soup before serving.
Cost
$15