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.

Laghman (xinjiang Hand-pulled Noodles)

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

  1. Heat vegetable oil in a wok or large pan over high heat.
  2. Add the sliced lamb or beef and stir-fry until browned. Remove from the wok and set aside.
  3. In the same wok, add more oil if needed and sauté the onion, bell peppers, garlic, and ginger until fragrant.
  4. Add the diced tomatoes and cook until they soften.
  5. Return the cooked meat to the wok and stir in the soy sauce, vinegar, cumin, chili flakes, and salt. Cook for a few minutes.
  6. Cook the hand-pulled noodles in boiling water according to package instructions, then drain and set aside.
  7. Divide the noodles among serving bowls and top with the meat and vegetable mixture.
  8. 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