Lagman
Hand-pulled noodles with a meat and vegetable sauce called vaja. A Dungan dish that became common across Central Asia.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour and warm salted water and work it fifteen minutes until smooth.
Divide it into ropes, oil them generously, coil them in a bowl and leave them an hour under film.
Stretch a rope, folding it in half and swinging it, until the strands are the thickness of a matchstick.
Sear the beef in very hot oil, then add the onion, cumin and ground coriander.
Add the vegetables in order: radish, beans, pepper, and the tomatoes and paste last.
Add a cup of boiling water, season and stew ten minutes; the vegetables should keep their bite.
Boil the noodles in plenty of water for three minutes, drain and divide between bowls. Vaja and coriander on top.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Svetlov Artem · CC BY 4.0