Photograph of the finished Xinjiang laghman

China · Mì kéo tay chan xốt cừu ớt xanh

Xinjiang laghman

1 hr 40 min Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Lamb Lamb 2.2 lb
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2.4
  • Photograph of Cumin seeds Cumin seeds 0.8 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil ¾ cup
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz

Method

  1. 1 Knead the flour with salt water, then rub with oil and let it rest for 3 hours until the dough can be stretched without breaking.
  2. 2 Roll the dough into thick strands, then stretch them and pound them on a table until they become thinner.
  3. 3 Sauté sliced lamb with onions, garlic, and cumin for 6 minutes over high heat.
  4. 4 Add tomatoes and green bell peppers and cook for 12 minutes until a thick, liquid sauce is formed.
  5. 5 Boil the noodles for 3 minutes, then drain and arrange them in a bowl without mixing them with the sauce.
  6. 6 Pouring the sauce over the noodles is the way to do it in this version, different from the version where the noodles are stir-fried with the sauce in the pan.

With an appliance

  • Microwave 1 hr 30 min

    Replace step 4: after sautéing the lamb, remove the meat and microwave the tomatoes and green peppers in an open bowl at 800W for 7 minutes, stirring once and mixing the meat in at the end; the sauce thickens faster in 5 minutes, and the lamb is not overcooked, resulting in a more tender texture. The steps of soaking, stretching, and boiling the noodles in steps 1–2 and 5 remain the same because microwave cooking cannot replace the firmness achieved by hand stretching.

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