Kazakh Lagman — Noodles with Meat & Vegetables

Name: Kazakh Lagman — Noodles with Meat & Vegetables
Total time: 1 h 15 min
Yield: 4
Cuisine: Kazakh
Ingredients: 500 g Fresh wheat noodles, thick; 350 g Beef, in thin strips; 1 Onion, sliced; 1 Carrot, in matchsticks; 2 Bell peppers, in strips; 150 g Green beans or daikon, chopped; 2 tomatoes Tomatoes, chopped, or tomato paste; 3 cloves Garlic, chopped; 1 tsp each Cumin, paprika and black pepper; 500 ml Beef broth or water

In Kazakhstan lagman often arrives as a hearty soup-noodle: hand-pulled wheat strands and a beef-and-vegetable sauce loosened with broth into something between a stew and a bowl of noodles. Brought by Dungan and Uyghur settlers and made across the country.

المصدر

الوصفة من Kazakh home kitchens · 🏺 تقليدي · Everyday Kazakh cooking — city and village kitchens where the borrowed Silk Road dishes (manti, lagman) sit alongside fried dough and tea.

Kazakh · traditional dish (Uyghur / Dungan origin) — An ownerless traditional dish, so no cook is credited. The cited article traces laghman to the Uyghurs and its spread through Central Asia, including via Dungan communities; in Kazakhstan it is frequently served as a soupier noodle bowl. This book files a separate Uzbek entry because the dish is genuinely shared, not exclusive to either country. Quantities and method here are this book's own.

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Kamola Kelin

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الخطوات

Get a wide pan very hot with a little oil and sear the beef strips until browned. Add the onion, carrot, garlic, peppers and green beans and stir-fry over high heat for 4 minutes.
Stir in the tomatoes, cumin, paprika and pepper and cook 2 minutes, then pour in the broth. Simmer for 10 minutes so the vegetables soften and the sauce tastes rounded. Season with salt.
Meanwhile, boil the noodles in a separate pot until just tender, 3–4 minutes for fresh, then drain.
Divide the noodles between deep bowls and ladle the meat, vegetables and plenty of the sauce over the top. Finish with fresh herbs, and offer chilli oil at the table for those who want heat.

💡 نصائح

This is the same dish as the Uzbek lagman in this batch — the Kazakh table tends to serve it wetter, closer to a noodle soup, and often adds daikon. Neither country owns lagman; both inherited it from Uyghur and Dungan cooks.
The vegetables should keep a little crunch — add the softer ones later and do not simmer the whole pan to mush. That fresh-cooked bite is what separates lagman from a stew.