Uzbek Lagman — Hand-Pulled Noodles

Name: Uzbek Lagman — Hand-Pulled Noodles
Total time: 1 h 15 min
Yield: 4
Cuisine: Uzbek
Ingredients: 400 g Plain flour; 200 ml Water, for the dough; 1 tsp Salt, for the dough; 3 tbsp Oil, for coating the noodles; 350 g Beef, in thin strips; 1 Onion, sliced; 2 Bell peppers, in strips; 2 Tomatoes, chopped; 3 cloves Garlic, chopped; 1 tsp each Cumin and paprika; 1 tbsp Soy sauce or a splash of vinegar

Long hand-pulled wheat noodles under a stir-fried sauce of beef, peppers, tomato and onion. A Uyghur dish carried west along the Silk Road and now cooked all over Central Asia.

Pinagmulan

Recipe ni Uzbek home kitchens · 🏺 Traditional · Everyday cooking of Uzbek households — the settled, oasis-city cuisine of Samarkand, Bukhara and the Fergana Valley, built around rice, lamb and the kazan.

Uzbek · traditional dish (Uyghur / Silk Road origin) — An ownerless traditional dish, so no cook is credited. The cited article traces laghman to the Uyghurs and documents its spread across Central Asia — hand-pulled wheat noodles topped or tossed with a stir-fried sauce of meat and vegetables. This book files separate Uzbek and Kazakh entries because the dish is genuinely shared rather than exclusive to either. Quantities and method here are this book's own.

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Mga hakbang

Make a firm noodle dough from the flour, water and salt, knead until smooth, and rest it covered for 30 minutes. Roll into a rope, cut into thumb-thick pieces, coat every piece generously in oil, and rest again for 20 minutes.
💡 The oil coating and the rest are what let the dough stretch. Rush this and the strands snap when you pull.
Pull each oiled piece into a long thin noodle by stretching and swinging it, gently and repeatedly, until it is as thick as a bootlace. Drop the noodles into a big pot of boiling water and cook for 3–4 minutes, then lift out and rinse.
Get a wide pan very hot with a little oil. Sear the beef strips until browned, then add the onion, peppers and garlic and stir-fry for 3 minutes over high heat so they keep some bite.
Add the tomatoes, cumin, paprika and soy sauce with a small splash of water and simmer for 5 minutes into a glossy, thick sauce. Taste and adjust the salt.
Pile the warm noodles into bowls and spoon the sauce over the top rather than tossing it through — lagman is served with the sauce sitting on the noodles, mixed by each person at the table.

💡 Mga tip

There are two families of lagman: this saucy 'guyru' style served wet, and a stir-fried 'boso' style where the boiled noodles are tossed straight in the pan with the sauce. Both are correct.
For real heat, Central Asian cooks stir in a spoon of laza — a garlicky chilli oil — at the table. Add it to taste rather than cooking chilli into the whole pot.