📝 About This Recipe
A crown jewel of Northwest Chinese cuisine, Lagman represents the soul of the Silk Road, blending Central Asian heartiness with Chinese noodle mastery. This dish features chewy, elastic hand-pulled noodles topped with a vibrant, savory stir-fry of tender lamb, crisp peppers, and aromatic spices. The magic lies in the 'Laghman' technique—stretching the dough by hand until it reaches a perfect, silk-like consistency that no machine can replicate.
🥗 Ingredients
The Noodle Dough
- 500 grams High-protein bread flour (at least 12% protein for elasticity)
- 260 ml Warm water (approx. 1 cup plus 1 tablespoon)
- 1 teaspoon Sea salt (dissolved in the water)
- 3-4 tablespoons Vegetable oil (for coating the dough)
The Meat and Aromatics
- 300 grams Lamb shoulder or leg (thinly sliced against the grain)
- 5 cloves Garlic (minced)
- 1 inch Fresh ginger (julienned)
- 1 medium Red onion (sliced into wedges)
- 2 whole Star anise (for deep aroma)
The Stir-Fry Vegetables
- 2 medium Tomato (chopped into small chunks)
- 1 large Green bell pepper (sliced into strips)
- 100 grams Long beans or green beans (cut into 2-inch lengths)
- 2 stalks Celery (sliced diagonally)
- 1 tablespoon Tomato paste (for color and richness)
Seasoning and Sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Black rice vinegar (Chinkiang vinegar is best)
- 1 teaspoon Cumin powder (essential Xinjiang flavor)
- 1/2 teaspoon Sichuan peppercorn powder (for a subtle tingle)
- 1/2 cup Beef or lamb broth (to create a light gravy)
👨🍳 Instructions
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1
In a large bowl, mix the flour with the salted water. Knead for 10-15 minutes until the dough is smooth and elastic. If using a stand mixer, use the dough hook on medium-low speed.
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2
Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, which is crucial for pulling.
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3
After resting, knead the dough again for 2 minutes. Shape into a long cylinder and cut into 8-10 equal pieces. Roll each piece into a thick rope (about the size of a finger).
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4
Generously coat each rope with vegetable oil. Coil them onto a plate in a spiral pattern, cover with plastic wrap, and let rest for at least 45 minutes (up to 2 hours).
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5
While the dough rests, heat a wok or large skillet with 2 tablespoons of oil over high heat. Sear the lamb slices until browned. Remove and set aside.
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6
In the same wok, add onion, garlic, ginger, and star anise. Stir-fry for 2 minutes until fragrant. Add tomato paste and chopped tomatoes, cooking until the tomatoes break down into a jammy sauce.
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7
Add the long beans, celery, and bell peppers. Stir-fry for 3-4 minutes. Return the lamb to the wok.
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8
Season with soy sauce, vinegar, cumin, and Sichuan peppercorn powder. Pour in the broth and simmer for 5 minutes on medium heat. Keep warm.
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9
Bring a large pot of water to a rolling boil. Take one oiled dough rope and gently roll it thinner between your palms. Hold both ends and gently bounce the dough against the counter while pulling outward.
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10
Continue pulling and folding the dough until it reaches your desired thickness. Drop the noodles directly into the boiling water.
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11
Boil the noodles for 2-3 minutes. They are fresh, so they cook very quickly! They should be 'al dente' with a firm bite.
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12
Drain the noodles and rinse briefly in warm water to remove excess starch. Divide into four bowls.
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13
Generously ladle the meat and vegetable sauce over the noodles, ensuring plenty of the aromatic gravy coats the strands. Serve immediately.
💡 Chef's Tips
Resting the dough is non-negotiable; if the dough snaps when you pull it, it hasn't rested long enough. Use high-protein bread flour for that signature 'Q' (chewy) texture characteristic of Xinjiang noodles. Keep the dough ropes well-oiled to prevent them from sticking together and to help them stretch smoothly. If you're a beginner, pull the noodles into thicker strands first; they are easier to handle than thin ones. For an extra kick, add a spoonful of Xinjiang-style chili oil (with plenty of sediment) on top before serving.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) to cut through the richness of the lamb. Pair with a hot cup of black tea or a traditional Xinjiang yogurt drink. Provide extra black rice vinegar on the table for guests who prefer a tangier profile. A side of raw garlic cloves is traditional for those who enjoy the authentic, pungent contrast. Sprinkle with fresh cilantro and chopped scallions just before eating.