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Lagman

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25 min
Prep
25 min
Cook

Ingredients

  • 400 g (14 oz) fresh hand-pulled wheat noodles (or dried wide wheat noodles)
  • 300 g (10.5 oz) lamb shoulder, thinly sliced
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 2 carrots, julienned
  • 3 garlic cloves, minced
  • 2 tomatoes, diced (or 2 tbsp tomato paste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 500 ml (2 cups) beef or lamb stock
  • 2 tbsp soy sauce
  • Salt, to taste
  • Fresh coriander, chopped, to serve

Method

  1. Bring a large pot of salted water to the boil and cook the noodles according to packet instructions; drain and set aside.
  2. Heat oil in a wok over high heat, add the lamb, and stir-fry for 4-5 minutes until browned.
  3. Add the onion, carrots, and garlic, and stir-fry for 3 minutes until softened.
  4. Add bell peppers, tomatoes, cumin, coriander, and chilli flakes, and cook for 3-4 minutes.
  5. Pour in the stock and soy sauce, bring to a simmer, and cook for 10 minutes until the sauce thickens slightly and the lamb is tender.
  6. Season with salt, add the cooked noodles, and toss everything together over heat for 2 minutes.
  7. Serve hot, garnished with fresh coriander.

Introduction: Lagman brings together hand-pulled wheat noodles with a richly spiced stir-fried sauce of lamb, bell peppers, tomatoes, and vegetables, a dish that reflects the deep Dungan and Uyghur culinary influence on Kyrgyz cuisine along the old Silk Road trade routes.

Cultural Background: Lagman brings together hand-pulled wheat noodles with a richly spiced stir-fried sauce of lamb, bell peppers, tomatoes, and vegetables, a dish that reflects the deep Dungan and Uyghur culinary influence on Kyrgyz cuisine along the old Silk Road trade routes. It is served both as a soupy noodle dish and, as here, a thicker stir-fried version, and remains one of the most popular lunches across the country.

Tips: If pulling noodles by hand, rest the dough for at least an hour so it stretches without snapping.

Variations: A vegetarian version swaps lamb for pressed tofu or extra vegetables like cabbage and courgette, using vegetable stock in place of meat stock.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a pan over medium heat with a splash of water or stock to loosen the sauce, stirring until piping hot throughout.

FAQs:

Q: Can I use beef instead of lamb?

A: Yes, thinly sliced beef chuck or sirloin works well as a substitute.

Q: What noodles work best if I can't find hand-pulled ones?

A: Thick dried wheat noodles or even udon noodles make a good substitute.

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