👨‍🍳 作り方

1. 1

   If making hand-pulled noodles, prepare them according to your preferred method. Otherwise, have your store-bought noodles ready.

   💡 プロのコツ: Hand-pulled noodles require practice but add authenticity.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef pieces in batches until well-seared on all sides. Remove and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, cumin seeds, and coriander seeds, and cook for another minute until fragrant.

4. 4

   Add the chopped bell peppers and tomatoes. Cook for about 5 minutes until the vegetables begin to soften.

5. 5

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.

6. 6

   Return the browned beef to the pot. Pour in the beef broth (or water), soy sauce, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender.

   💡 プロのコツ: Simmering slowly allows the flavors to meld and the beef to become tender.
7. 7

   While the stew simmers, cook the noodles according to package directions (or your hand-pulled noodle recipe). Drain well.

   💡 プロのコツ: Cook noodles just before serving to prevent them from becoming mushy.
8. 8

   Taste the soup and adjust seasoning as needed. Remove bay leaves.

   💡 プロのコツ: The broth should be rich and savory.
9. 9

   To serve, place a generous portion of cooked noodles in each bowl. Ladle the hot laghman soup with beef and vegetables over the noodles. Garnish with fresh cilantro or parsley and a drizzle of chili oil, if desired.

   💡 プロのコツ: Serve immediately for the best texture.