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Uyghur Lagman

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Uyghur lagman hand-pulled noodles topped with lamb, tomato, peppers, onion, and celery.
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Lagman is a beloved Uyghur noodle dish built around hand-pulled noodles and a generous lamb-and-vegetable topping.

Rested dough stretches more easily, while a quick lamb braise keeps the vegetables distinct and the sauce savory.

If a noodle rope springs back, cover it and rest for 10 minutes before stretching again.

Serving Suggestions

Serve immediately in deep bowls with chile oil, black vinegar, and extra herbs at the table.

Irregular handmade lagman noodles and dough ropes resting on a floured kitchen work surface.

Recipe Notes

Store the topping separately and make fresh noodles when possible.

Uyghur lagman hand-pulled noodles topped with lamb, tomato, peppers, onion, and celery.

Uyghur Lagman

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Hand-pulled noodles with lamb, tomato, peppers, celery, onion, cumin, and coriander.
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Prep Time 55 minutes
Cook Time 35 minutes
Dough Resting 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Chinese, Uyghur
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Hand-Pulled Noodles
  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups lukewarm water
  • 1 tsp fine salt
  • 1 tbsp neutral oil for coating
Lamb and Vegetables
  • 1 1/2 lb boneless lamb shoulder cut across the grain into irregular strips
  • 2 tbsp neutral oil
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 medium ripe tomatoes cut into wedges
  • 2 medium red bell peppers sliced
  • 4 stalks celery cut into short lengths
  • 2 cups low-sodium beef stock
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp crushed red pepper
  • 1 1/2 tsp fine salt divided

Equipment

  • Large mixing bowl
  • Wide skillet or wok
  • Large pot
  • Chef’s knife

Method
 

Make the Noodles:
  1. Mix flour, water, and salt into a firm smooth dough. Knead for 10 minutes, coat lightly with oil, cover, and rest for 30 minutes.
  2. Divide into ropes, roll and stretch each gradually into long irregular noodles without forcing the dough.
Cook the Topping:
  1. Brown the lamb in oil in two batches. Cook onion, garlic, tomato paste, cumin, coriander, and red pepper for 3 minutes.
  2. Add tomatoes, peppers, celery, stock, lamb, and salt. Simmer for 18 to 22 minutes until the lamb is tender and the vegetables still have shape.
Boil and Serve:
  1. Boil the noodles in salted water for 3 to 5 minutes, until tender and pleasantly chewy. Drain well.
  2. Divide noodles among bowls and spoon the lamb, vegetables, and savory juices over the top.

Nutrition

Calories: 640kcalCarbohydrates: 72gProtein: 37gFat: 23gSaturated Fat: 7gCholesterol: 95mgSodium: 840mgFiber: 6gSugar: 9g

Notes

  • Stretch the dough in stages; a short rest makes resistant ropes easier to pull.
  • The topping keeps for three days, but boil the noodles shortly before serving.

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