Uzbek & Tajik (Oasis Silk Road)
Lagman
Hand-pulled wheat noodles under a fragrant stir-fried sauce of lamb, peppers, and vegetables — the Silk Road's springy noodle dish, equally at home as a soup or a saucy plate across Central Asia and Xinjiang.
2 hr · Serves 4 · Takes some skill
4
Ingredients
Noodles
Sauce
Spice
Method
Start cooking mode- Prep 90 min · Cook 30 min · 120 min total
- hard
- 1
Make and rest an oiled dough; pull by hand into long springy noodles; boil and drain.
- 2
Stir-fry the meat and vegetables hot with cumin and chili into a saucy topping.
- 3
Serve the sauce over the noodles (or in broth as soup lagman).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
