📝 About This Recipe
Goyuro Lagman is a crown jewel of Uyghur cuisine, featuring chewy, hand-pulled noodles topped with a vibrant, stir-fried gravy of tender beef and crisp vegetables. Unlike other versions, Goyuro is characterized by its concentrated, savory sauce and the specific technique of flash-frying the ingredients to retain their crunch and color. It is a soulful, aromatic journey through Central Asia, offering a perfect balance of spice, umami, and artisanal craftsmanship in every bite.
🥗 Ingredients
The Noodles
- 500 grams High-protein bread flour (plus extra for dusting)
- 250 ml Warm water
- 1 teaspoon Sea salt
- 4 tablespoons Vegetable oil (for coating the dough)
The Meat and Aromatics
- 400 grams Beef tenderloin or sirloin (thinly sliced against the grain)
- 6 cloves Garlic (sliced)
- 1 inch piece Fresh ginger (julienned)
- 2 pieces Star anise (whole)
- 2 tablespoons Tomato paste
The Vegetables
- 150 grams Chinese long beans (cut into 2-inch pieces)
- 1 large Red bell pepper (sliced into strips)
- 3 leaves Napa cabbage (roughly chopped)
- 2 medium Roma tomatoes (wedged)
- 2 pieces Celery stalks (sliced diagonally)
Sauce and Seasoning
- 2 tablespoons Light soy sauce
- 1 tablespoon Black vinegar (Chinkiang vinegar preferred)
- 1/2 teaspoon Sichuan peppercorn powder (toasted and ground)
- 1 cup Beef broth (low sodium)
👨🍳 Instructions
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1
Prepare the dough by dissolving salt in warm water. Gradually mix into the flour until a shaggy mass forms. Knead for 10-15 minutes until smooth and elastic.
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2
Divide the dough into small cylinders, coat them generously with vegetable oil, and let them rest covered for at least 1 hour. This relaxation is crucial for pulling.
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3
While the dough rests, prepare all vegetables and meat. In Goyuro, the speed of stir-frying is key, so having your 'mise en place' ready is essential.
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4
Pull the noodles: Take a dough cylinder, roll it out thin, and gently pull while bouncing it against the counter until it reaches your desired thickness. Immediately drop into boiling water.
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5
Boil the noodles for 2-3 minutes until al dente. Drain and rinse briefly in cold water to stop the cooking, then toss with a drop of oil to prevent sticking.
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6
Heat a wok or large heavy-bottomed skillet over high heat with 2 tablespoons of oil. Sear the beef slices quickly until browned but not fully cooked. Remove and set aside.
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7
In the same wok, add a bit more oil if needed. Add star anise, garlic, and ginger, stir-frying for 30 seconds until fragrant.
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8
Add the tomato paste and fresh tomatoes. Cook for 2 minutes until the tomatoes soften and the oil turns a vibrant red.
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9
Toss in the long beans and celery. Stir-fry for 3 minutes on high heat. Add the bell peppers and cabbage, continuing to toss for another 2 minutes.
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10
Return the beef to the wok. Pour in the soy sauce, black vinegar, and beef broth. Season with the Sichuan peppercorn powder.
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11
Simmer the mixture for 3-5 minutes. The sauce should thicken slightly but remain plenty enough to coat the noodles. The vegetables should be tender-crisp.
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12
Place a generous portion of the hand-pulled noodles in a deep bowl. Ladle the hot Goyuro meat and vegetable topping over the noodles.
💡 Chef's Tips
Resting the dough is non-negotiable; if it snaps while pulling, it needs more time to relax. Use a high-smoke point oil like grapeseed or canola to achieve the signature 'wok hei' char. If you can't pull noodles yet, use high-quality store-bought thick wheat noodles or udon as a substitute. Don't overcook the vegetables; they should provide a crisp contrast to the soft, chewy noodles. Adjust the Sichuan pepper to your liking; it provides the 'numbing' sensation typical of this dish.
🍽️ Serving Suggestions
Serve with a side of 'Laza' (Uyghur chili crisp) for those who want extra heat. Pair with a hot pot of black tea or green tea to cleanse the palate between bites. A simple side of pickled radishes or cucumbers helps balance the rich, savory sauce. Provide extra black vinegar on the table for guests to add a bright, acidic pop to their bowl.