National Dishes of the World

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Lagman (pulled noodles with meat and vegetables)
Photo: Svetlov Artem, CC BY 4.0, Wikimedia Commons

main dish

Lagman (pulled noodles with meat and vegetables)

лагман (lagman)

Thick hand-pulled noodles with a rich sauce of beef or mutton, peppers, tomatoes and garlic.

Eaten in: Kyrgyzstan

Prep
30 min
Cooking
45 min
Total
1 h 15 min
Servings
4

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About the dish

Lagman is a dish of long, springy noodles that cooks pull by hand from wheat dough, stretching and folding it until the strands are as thin as string. They are topped with a thick sauce of meat stewed with peppers, tomatoes, onion, garlic and radish, seasoned with cumin and a splash of vinegar. Lagman is linked to Uyghur and Dungan cooking, and today it is one of the most popular dishes in Kyrgyzstan and across Central Asia. It is eaten as a main course with the sauce on top or as a soup with more broth, and also stir-fried together with the sauce.

Main ingredients

  • wheat noodles
  • beef or mutton
  • peppers
  • tomatoes
  • onion
  • garlic
  • radish

More: Wikipedia (en)

Recipe

Lagman (pulled noodles with meat and vegetables)

https://foodmap.ominuvo.com/dish/lagman

Ingredients

4 servings

4 servings

Method

  1. Cut the meat into thin strips and dice the onion, peppers, radish and tomatoes.

  2. Heat the oil in a deep frying pan or wok and sear the meat over high heat. Add the onion and fry for 3 minutes.

  3. Add the radish and peppers, and after a few minutes the tomatoes, tomato paste, cumin and chopped garlic.

  4. Pour in the stock, add salt and simmer, covered, for 25–30 minutes until the meat is tender and the sauce has thickened. Season with vinegar, pepper and chilli.

  5. Cook the noodles according to the packet, drain and toss with a little oil.

  6. Divide the noodles between deep plates and spoon over plenty of the meat sauce.

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