Photograph of the finished Laghman (Xinjiang hand-pulled noodles)

China · Mì kéo tay xào Tân Cương

Laghman (Xinjiang hand-pulled noodles)

30 min Hands-on time + 40 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Lamb Lamb 14.1 oz
  • Photograph of Tomato Tomato 11.3 oz
  • Photograph of Bell pepper Bell pepper 7.1 oz
  • Photograph of Long beans Long beans 7.1 oz
  • Photograph of Onion Onion 5.6 oz
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Red chilli powder Red chilli powder 0.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Knead the flour with salt water until smooth, cover tightly, and let the dough rest for 40 minutes.
  2. 2 Shape the dough into long strands, rub with oil, then stretch by hand into noodles; boil for 3 minutes and immediately rinse under cold water.
  3. 3 Sauté sliced lamb for 4 minutes until browned, then add minced garlic, cumin seeds, and chili powder.
  4. 4 Sauté tomatoes, chopped green beans, bell peppers, and onions for 6 minutes, then season with soy sauce and salt.
  5. 5 Add the noodles to the pan, stir quickly for 2 minutes until the noodles are coated with the sauce, then serve hot.
Start cooking