Uyghur & Central Asian Borderland
Uyghur Laghman
Hand-pulled noodles under a fierce stir-fry of lamb, peppers, tomato, and garlic — the Uyghur noodle plate that links Xinjiang directly to the Central Asian steppe and oasis kitchens.
1 hr 55 min · Serves 4 · Takes some skill
4
Ingredients
Noodles
Sauce
Spice
Method
Start cooking mode- Prep 90 min · Cook 25 min · 115 min total
- hard
- 1
Rest an oiled dough; hand-pull into long springy noodles and boil.
- 2
Stir-fry lamb and vegetables hot with cumin, chili, and qingzhen soy into a saucy topping.
- 3
Spoon the sauce over the noodles and toss at the table.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
