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Lagman

Name: Lagman
Total time: 80 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 300g Bread flour; 150ml Water; 1 tsp Salt; 300g Beef; 1 Onion; 2 Green Bell Pepper; 1 Red bell pepper; 2 Tomato; 2 inches Daikon radish; 2 cloves Garlic; 1 tbsp Tomato paste; 1 tsp Cumin Seeds; 2 tsp Beef Bone Broth Base; 3 tbsp Vegetable Oil

Noodles

⏱ 80 min

👥 Serves 4

Difficulty ⭐⭐⭐

Chewy hand-pulled noodles topped with beef and vegetables braised in tomato — a Central Asian noodle dish.

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📖 The Story Behind This Dish

Lagman is a hand-pulled noodle dish said to come from the Uyghurs of western China and loved throughout Central Asia. The thick noodles, made by stretching the dough again and again, are firm and chewy. The topping combines beef or lamb with vegetables such as bell pepper, radish, and tomato; some families make it as a soup and others as a dry stir-fry.

🌆 Where it's eaten: At a chaikhana (teahouse) at lunchtime, a cook slaps and stretches noodles right in front of you and serves them in a big bowl piled with topping.

🥕 Ingredients (serves 4)

Bread flour 300g
Water 150ml
Salt 1 tsp
Beef 300g
Onion 1
Green Bell Pepper 2
Red bell pepper 1
Tomato 2
Daikon radish 2 inches
Garlic 2 cloves
Tomato paste 1 tbsp
Cumin Seeds 1 tsp
Beef Bone Broth Base 2 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Knead the bread flour, salt, and water well, cover with plastic wrap, and rest 1 hour.
Roll the dough into long ropes, coat with oil, rest another 30 minutes, then stretch with both hands into noodles.
Cut the beef, onion, green pepper, red bell pepper, and daikon into strips and roughly chop the tomato.
Heat oil in a pot and stir-fry the beef, then add the onion, garlic, and remaining vegetables in that order.
Add the tomato, tomato paste, and cumin seeds, pour in the beef stock powder and 300ml water, and simmer 15 minutes.
Boil the noodles in plenty of water, rinse in cold water, place in bowls, and ladle over the topping.

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