Laghman (Hand-Pulled Noodle Soup with Meat and Vegetables)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Water — 220 ml (scant 1 cup)
- Salt, divided — 8 g (1½ tsp)
- Vegetable oil, for the dough and cooking, divided — 90 ml (6 tbsp)
- Beef or lamb, thinly sliced — 500 g (1.1 lb)
- Onion, sliced — 1
- Garlic, minced — 4 cloves
- Bell pepper, sliced — 1
- Carrot, julienned — 1
- Tomatoes, chopped — 3
- Tomato paste — 30 g (2 tbsp)
- Water or stock — 1 L (4 cups)
- Ground cumin — 5 g (1 tsp)
- Fresh coriander, chopped, for garnish — 2 tbsp
Method
- Make the noodle dough: combine flour, half the salt, and water, kneading into a firm, smooth dough for about 10 minutes. Rub the dough surface with a little oil, cover, and rest for 30–40 minutes.
- Divide the dough into portions and roll each into long ropes about 1 cm (½ in) thick. Coat lightly in oil and let rest 15 minutes more.
- Stretch and pull each rope by hand, bouncing and elongating it repeatedly, until thin, long noodle strands form (or roll and cut by hand into long flat noodles if hand-pulling is difficult).
- Bring a large pot of salted water to a boil and cook the noodles for 3–4 minutes until tender but still chewy. Drain and set aside, tossed with a little oil to prevent sticking.
- Heat the remaining oil in a wok or large frying pan over high heat. Sear the sliced meat until browned, about 5 minutes, then add onion and garlic, cooking 3–4 minutes.
- Add bell pepper, carrot, tomatoes, tomato paste, cumin, and the remaining salt. Cook 5 minutes, then add water or stock and simmer 20–25 minutes until the meat is tender and the sauce has thickened slightly.
- Divide the cooked noodles among bowls, ladle the meat and vegetable sauce over the top, and garnish with fresh coriander. Serve hot.
Introduction: Laghman, hand-pulled wheat noodles served in a richly spiced meat and vegetable broth, reflects Tajikistan’s culinary ties to the broader Silk Road trading routes, sharing roots with Uyghur and other Central Asian noodle traditions.
Cultural Background: Laghman, hand-pulled wheat noodles served in a richly spiced meat and vegetable broth, reflects Tajikistan’s culinary ties to the broader Silk Road trading routes, sharing roots with Uyghur and other Central Asian noodle traditions. It’s a filling, popular lunch across the country, especially in the warmer months.
Tips: Letting the dough rest properly at each stage is essential for stretchy, hand-pullable noodles — skipping the resting time will result in dough that tears rather than stretches.
Variations: A vegetarian version can be made by omitting the meat and adding extra vegetables such as eggplant or mushrooms, using vegetable stock as the base.
Storage: Refrigerate sauce and noodles separately in airtight containers for up to 3 days; combine and reheat together when ready to serve.
Reheating: Reheat the sauce gently on the stovetop, then toss with freshly warmed noodles; noodles reheat best briefly dipped in hot water.
FAQs:
Q: Is hand-pulling the noodles difficult?
A: It takes some practice, but rolling and cutting the dough into long flat noodles by hand is a perfectly acceptable and easier alternative for home cooks.
Q: Can I use store-bought noodles instead?
A: Yes, thick wheat noodles or udon noodles make a reasonable substitute if making hand-pulled noodles from scratch isn’t practical.
Q: Is laghman very spicy?
A: No, it’s more savoury and aromatic than spicy, though a dash of chili oil can be added at the table for extra heat.
- All-purpose flour — 500 g (4 cups)
- Water — 220 ml (scant 1 cup)
- Salt, divided — 8 g (1½ tsp)
- Vegetable oil, for the dough and cooking, divided — 90 ml (6 tbsp)
- Beef or lamb, thinly sliced — 500 g (1.1 lb)
- Onion, sliced — 1
- Garlic, minced — 4 cloves
- Bell pepper, sliced — 1
- Carrot, julienned — 1
- Tomatoes, chopped — 3
- Tomato paste — 30 g (2 tbsp)
- Water or stock — 1 L (4 cups)
- Ground cumin — 5 g (1 tsp)
- Fresh coriander, chopped, for garnish — 2 tbsp
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