Kyrgyz Laghman

A hearty and flavorful dish featuring hand-pulled noodles, tender meat, and a rich, spiced broth filled with vegetables. Laghman is a beloved dish across Central Asia, enjoyed for its perfect balance of chewy noodles and fragrant stew.

Some say the best Laghman is made by stretching the noodles by hand, while others believe it reaches peak flavor when shared with friends over a warm conversation.

Ingredients

For the Noodles:

• 2 cups all-purpose flour
• ½ cup water
• 1 tsp salt
• 1 tbsp vegetable oil (for elasticity)

For the Broth & Meat:

• 1 lb beef or lamb, cut into thin strips
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 large tomatoes, diced
• 2 bell peppers, sliced
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp paprika
• Salt & black pepper to taste
• 3 cups beef or vegetable broth
• Fresh cilantro for garnish

Recipe Instructions

Preparing the Noodles:

1. In a large bowl, mix flour, salt, and water to form a smooth dough.
2. Let the dough rest for 30 minutes, then divide it into small pieces.
3. Roll each piece into long, thin noodles, pulling gently for a traditional Laghman texture.
4. Boil the noodles in salted water for 3-4 minutes, then drain and set aside.

Preparing the Broth:

1. Heat oil in a large pan and sauté the onions until golden.
2. Add the meat and cook until browned.
3. Stir in garlic, tomatoes, bell peppers, and carrots, cooking until softened.
4. Season with cumin, coriander, paprika, salt, and black pepper.
5. Pour in the broth and let simmer for 20-30 minutes until the flavors combine beautifully.

Serving the Laghman:

1. Place the cooked noodles in a deep bowl.
2. Ladle the hot broth and meat mixture over the noodles.
3. Garnish with fresh cilantro and serve immediately.

Enjoy your Kyrgyz Laghman—a perfect harmony of chewy noodles and rich, aromatic broth!