Kyrgyz Lagman
A hearty and flavorful noodle soup featuring hand-pulled noodles served in a rich meat and vegetable broth. Lagman is a staple in Kyrgyz cuisine, known for its comforting and satisfying qualities.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water(plus more as needed for dough)
- 2 tsp Salt(divided)
- 1 Large egg(for noodles)
- 1.5 lbs Beef or lamb(cut into bite-sized pieces)
- 4 tbsp Vegetable oil(divided)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 Red bell pepper(cut into strips)
- 1 Green bell pepper(cut into strips)
- 2 large Tomatoes(chopped)
- 2 medium Carrots(julienned)
- 1 small Daikon radish or turnip(diced)
- 4 cups Beef broth
- 2 tbsp Rice vinegar
- 1 tsp Red pepper flakes(or to taste)
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Black pepper(freshly ground)
- 1/4 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Make the noodle dough: In a medium bowl, combine flour, 1 tsp salt, and the egg. Gradually add warm water, mixing until a smooth, non-sticky dough forms. Knead on a floured surface for 5-7 minutes until elastic. Cover and let rest for at least 30 minutes.
- 2
Prepare the meat and vegetables: Cut the meat into bite-sized pieces. Chop the onion, mince the garlic, slice the bell peppers and tomatoes, julienne the carrots, and dice the radish/turnip.
- 3
Cook the meat: Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides. Remove meat and set aside.
- 4
Sauté the aromatics and vegetables: Add the remaining 2 tbsp of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic, bell peppers, tomatoes, carrots, and radish/turnip. Cook for another 5-7 minutes until vegetables are slightly tender.
- 5
Simmer the broth: Return the browned meat to the pot. Add beef broth, rice vinegar, red pepper flakes, cumin, paprika, 1 tsp salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until meat is tender.
- 6
Prepare the noodles: While the broth simmers, divide the rested dough into 4 portions. Roll each portion into a thin sheet. Cut into thin strips (about 1/4 inch wide). Gently stretch each strip to lengthen it. Dust with flour to prevent sticking.
- 7
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for 5-7 minutes, or until they float and are tender. Drain well.
- 8
Serve: Divide the cooked noodles among serving bowls. Ladle the hot meat and vegetable stew over the noodles. Garnish with fresh cilantro or parsley.
💡 Pro Tips
- ✓For a more authentic texture, try hand-pulling the noodles by stretching and twisting them.
- ✓Adjust the amount of red pepper flakes to your preferred level of spice.
- ✓If you can't find daikon radish, regular turnip or even parsnip can be used.
🔄 Variations
- Add other vegetables like cabbage, green beans, or mushrooms.
- Use chicken or lamb instead of beef.
- For a spicier version, add more chili peppers or chili paste.