Every restaurant has its own variety of laghman. In Uyghur restaurants, it usually means a dish of noodles topped with lamb and vegetables in a tomato-based sauce. In Uzbek or more Russianized restaurants, it’s often more like a noodle soup. In essence, laghman is just wheat noodles with sauce. Even Italian spaghetti bolognese could be considered a distant European cousin of laghman.
I really like the addition of sliced omelette. The recipe is adopted from Abdulaziz Salavat who calls it “suiru lagman”(video in Russian).
Flour, salt, and egg for laghman dough – or buy premade flour noodles
Lamb or beef meat – diced in small pieces
Bell pepper – diced
Tomato paste, 1-2 tablespoons
Onion – diced
Garlic – diced
Red pepper powder
White pepper powder
Chinese black vinegar (e.g. Chinkiang vinegar)
Cilantro – chopped
3-4 eggs (for omelette), beaten
1. Make the laghman noodles following the directions in the previous post. Boil in salted water until done, then rinse and plate.
3. Over high heat, stir-fry the lamb pieces in a heated wok until lightly browned.
4. Add in the onion and cook until soft and translucent.
6. Add in the tomato paste, cooking it for a bit first, and mix well.
8. Add salt, white pepper, red pepper, and paprika. Let everything cook and the sauce reduce for a bit.
9. Add a dash of soy sauce and black vinegar. Add in the cilantro.