Kyrgyzstan / Main
Lagman
Hand-pulled noodles with a meat and vegetable sauce called vaja. A Dungan dish that became common across Central Asia.
Ingredients
- Flour500 g
- Water230 ml
- Beef, in strips500 g
- Bell peppers2
- Green beans200 g
- Green radish200 g
- Tomatoes3
- Onion2
- Garlic6 cloves
- Tomato paste2 tbsp
- Cumin seed1 tsp
- Ground coriander1 tsp
- Vegetable oil120 ml
- Coriander leaf30 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a dough from the flour and warm salted water and work it fifteen minutes until smooth.
Divide it into ropes, oil them generously, coil them in a bowl and leave them an hour under film.
Stretch a rope, folding it in half and swinging it, until the strands are the thickness of a matchstick.
Sear the beef in very hot oil, then add the onion, cumin and ground coriander.
Add the vegetables in order: radish, beans, pepper, and the tomatoes and paste last.
Add a cup of boiling water, season and stew ten minutes; the vegetables should keep their bite.
Boil the noodles in plenty of water for three minutes, drain and divide between bowls. Vaja and coriander on top.
