Laghman (xinjiang Hand-pulled Noodles)
Laghman is a traditional Uyghur dish from Xinjiang, China, consisting of hand-pulled noodles, stir-fried meat, and vegetables in a flavorful sauce. This dish is a staple in Uyghur cuisine and is loved for its hearty and satisfying flavors.
Ingredients
- 500g hand-pulled noodles
- 300g lamb or beef, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 bell peppers, julienned
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon cumin
- 1 teaspoon chili flakes
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a wok or large pan over high heat.
- Add the sliced lamb or beef and stir-fry until browned. Remove from the wok and set aside.
- In the same wok, add more oil if needed and sauté the onion, bell peppers, garlic, and ginger until fragrant.
- Add the diced tomatoes and cook until they soften.
- Return the cooked meat to the wok and stir in the soy sauce, vinegar, cumin, chili flakes, and salt. Cook for a few minutes.
- Cook the hand-pulled noodles in boiling water according to package instructions, then drain and set aside.
- Divide the noodles among serving bowls and top with the meat and vegetable mixture.
- Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 60g
- Protein
- 25g
- Fat
- 15g
Supplies
Wok or large pan Cooking spoon Knife Cutting board
Tools
Pot for boiling noodles Colander
Serving suggestions
Serve the Laghman with a side of pickled vegetables and a dollop of yogurt for a complete Uyghur dining experience.
Tips & tricks
To achieve the best texture for the hand-pulled noodles, try to stretch and pull the dough evenly when making the noodles.
Cost
$20