Uyghur laghman noodles with omelette

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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).

Ingredients
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
Salt
Red pepper powder
White pepper powder
Paprika
Chinese black vinegar (e.g. Chinkiang vinegar)
Soy sauce
Cilantro – chopped
3-4 eggs (for omelette), beaten

Directions
1. Make the laghman noodles following the directions in the previous post. Boil in salted water until done, then rinse and plate.
RinseNoodle

2. Prepare the omelette in a separate pan: fry the beaten eggs in oil until solid, turn and fry a bit more on other side. Cut the omelette into slices.
CutOmelette

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.

5. Add the garlic and a bit of cilantro, cook this until the garlic is fragrant.
add garlic

6. Add in the tomato paste, cooking it for a bit first, and mix well.

7. Add some water or bouillon to make a sauce. Turn the heat down to medium. Add in the bell peppers and cook for a bit.
Cooking

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.

10. Finished! Top the noodles with sauce and omelette slices.
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