Kazakh Hand-Pulled Noodles (Lağman)
Лағман LağmanSay it: lahg-MAHN
Lağman is a hearty Central Asian noodle dish that is at home on Kazakh tables, especially at family gatherings and celebrations. Fresh dough is stretched into thick, chewy noodles, then topped with a savory stir-fry of lamb or beef, onion, carrot, bell pepper and tomato. Cumin, garlic and a splash of vinegar give the sauce a warm, gently tangy depth. It is filling, aromatic and comforting, and the contrast between springy noodles and rich meat sauce is what makes it special.
Kazakh Hand-Pulled Noodles (Lağman)
Лағман, Lağman
Pronounced lahg-MAHN
- Serves
- 4
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the noodles
For the topping
To cook and serve
Method
Make the noodle dough. whisk the flour and salt in a large bowl. Add the warm water and 1 tbsp oil, then knead for 10-12 minutes until smooth and elastic, dusting with flour only if sticky. Cover and rest for 30 minutes.
While the dough rests, heat 2 tbsp oil in a wok or large skillet over high heat. Add the meat in a single layer and brown for 5-6 minutes, stirring only after it releases from the pan. Push the meat to one side.
Add the onion, carrot, bell pepper and chili to the pan and stir-fry for 4-5 minutes, until the onion turns translucent and the vegetables start to soften but still have bite.
Stir in the tomatoes, garlic, cumin, black pepper and 1/2 tsp salt. Cook for 3-4 minutes, until the tomatoes collapse and smell sweet. Pour in the hot water or stock, bring to a gentle simmer, cover and cook for 15-20 minutes, until the meat is tender and the sauce coats a spoon. Stir in the vinegar and taste for salt.
Shape the noodles. divide the dough into 4 pieces and roll each into a rope about 1 inch (2.5 cm) thick. On a lightly oiled surface, stretch and slap each rope against the counter to make long, thin noodles, or roll out and cut into 1/4-inch (6 mm) strips. Keep the noodles dusted with flour so they do not stick.
Bring a large pot of water to a boil with 1 tbsp salt. Add the noodles in batches and cook for 2-3 minutes, until tender but still chewy and no raw flour taste remains. Drain and divide among bowls.
Spoon the hot meat and vegetable sauce over the noodles, making sure each bowl gets plenty of sauce. Scatter with cilantro or dill and serve immediately.
Regional variants
Some cooks add a spoonful of soy sauce or tomato paste for a deeper color, and in Uyghur kitchens the sauce is often sharper with extra vinegar and chili.
Cook's notes
- The dough should feel soft but not sticky; if it springs back when stretched, cover and rest it for 10 minutes more.
- Brown the meat over high heat before adding the vegetables for deeper flavor, and do not crowd the pan.
- Hand-pulled noodles take practice; cutting the rested dough into strips gives the same chewy result with less skill.
Serve with
Serve hot with extra vinegar and chili on the side, and green tea.
Make ahead and storage
The meat sauce can be refrigerated for up to 2 days and reheated with a splash of water; cook the noodles fresh.
