Laghman (Noodles with Lamb Sauce)
Sep 20, 2024 01:28 PM
Xinjiang laghman features chewy noodles served with a bold and rich lamb and tomato sauce that is bursting with flavor. Quite easy to put together yet scrumptious, this one is perfect for your Sunday dinner or prep meal for your week.
Laghman (新疆拌面, Xinjiang Ban Mian) is a traditional noodle dish originating in the Xinjiang region, which is home to a significant Uyghur population.
Laghman usually uses freshly made noodles served with a sauce of stir fried meat and vegetables. The stir-fry often includes ingredients like onions, peppers, tomatoes, and garlic, and is seasoned with cumin and chili flakes. The combination of these vegetables with the meat creates a rich and flavorful sauce.
This dish reflects the cultural blend of Central Asian and Chinese influences that characterize Uyghur cuisine.
Ingredients:
Marinating
- 1 lb (450 g) lamb leg or ground lamb
- 2 teaspoon peanut oil (or vegetable oil)
- 1 teaspoon salt
- 1/4 teaspoon white pepper powder
- 2 teaspoons cornstarch
Cooking
- 2 tablespoons peanut oil (or vegetable oil)
- 1 purple onion , diced
- 4 cloves garlic , sliced
- 2 teaspoons Chinese chili flakes
- 5 tomato , chopped (or 1 28-oz can diced tomatoes)
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons tomato paste
- 2 tablespoons cumin powder
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 2 anaheim pepper (or 1 bell pepper, diced)
- 1 to 1.3 lbs (450 to 600 g) fresh noodles (or 12 oz / 340 g) dried thin wheat noodles
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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