Uzbek Fried Lagman
A hearty and flavorful dish of hand-pulled noodles stir-fried with tender beef, vegetables, and a savory sauce. This fried version offers a delightful chewy texture and intense flavors, distinct from its soup-based counterpart.
🧂 Ingredients
- 500 g Lagman noodles(freshly made or good quality store-bought)
- 400 g Beef(sirloin or flank, thinly sliced)
- 1 large Onion(thinly sliced)
- 1 large Bell pepper(any color, julienned)
- 1 medium Carrot(julienned)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 3 tbsp Soy sauce
- 1 tbsp Vinegar(rice vinegar or white vinegar)
- 4 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds(crushed)
- 0.5 tsp Red pepper flakes(or to taste)
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
If using dried noodles, cook according to package directions until al dente. If using fresh, boil for 2-3 minutes. Drain and rinse with cold water to prevent sticking. Toss with a little oil.
- 2
Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat. Add the sliced beef and stir-fry until browned. Remove beef from the wok and set aside.
- 3
Add the remaining 2 tbsp of oil to the wok. Add cumin seeds and crushed coriander seeds, stir-frying until fragrant (about 30 seconds).
- 4
Add the sliced onions and stir-fry until softened and lightly browned. Then add the julienned bell peppers and carrots, stir-frying for another 3-4 minutes until tender-crisp.
- 5
Add the minced garlic and red pepper flakes, stir-frying for 1 minute until fragrant.
- 6
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- 7
Return the cooked beef to the wok. Add soy sauce and vinegar. Season with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 8
Add the cooked noodles to the wok. Toss everything together thoroughly to combine and heat through, ensuring the noodles are well coated with the sauce and ingredients.
💡 Tip: Ensure noodles are evenly distributed and heated. - 9
Serve hot, garnished with fresh cilantro.
💡 Tip: A sprinkle of fresh herbs adds brightness.
💡 Pro Tips
- ✓Using a wok over high heat is crucial for achieving the smoky 'wok hei' flavor.
- ✓Don't overcrowd the wok; cook ingredients in batches if necessary.
- ✓Freshly pulled lagman noodles offer the best texture, but good quality store-bought ones work well.
- ✓Adjust the amount of red pepper flakes to your spice preference.
🔄 Variations
- Add other vegetables like cabbage, celery, or green beans.
- For a richer flavor, add a tablespoon of oyster sauce to the sauce mixture.
- A splash of sesame oil at the end can enhance the aroma.