👨‍🍳 Instruktioner

1. 1

   Prepare the noodle dough: Mix flour and 1 tsp salt. Gradually add lukewarm water and knead until a firm, elastic dough forms. Cover and let rest for at least 30 minutes.

   💡 Proffstips: The dough should be firm but pliable. Add more water if too dry, more flour if too sticky.
2. 2

   Stretch and pull the dough into long, thin noodles. This is the traditional method, requiring practice. Alternatively, roll out thinly and cut into strips.

   💡 Proffstips: Lightly oil your hands and the work surface to prevent sticking. Aim for noodles about 3-5mm thick.
3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the meat in batches, then set aside.

4. 4

   Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.

5. 5

   Add julienned carrots and bell peppers, sauté for another 5 minutes until slightly tender.

6. 6

   Stir in minced garlic, tomato paste, cumin seeds, crushed coriander seeds, and red pepper flakes. Cook for 1-2 minutes until fragrant.

7. 7

   Return the meat to the pot. Add chopped tomatoes and bay leaves. Pour in water or broth, ensuring the ingredients are submerged. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is very tender.

   💡 Proffstips: Skim off any impurities that rise to the surface during the initial boiling.
8. 8

   While the stew simmers, cook the laghman noodles in a large pot of boiling salted water until al dente, about 5-7 minutes. Drain well.

9. 9

   To serve, place a generous portion of cooked noodles in a deep bowl. Ladle the hot meat and vegetable stew over the noodles. Garnish with fresh cilantro or parsley.

   💡 Proffstips: Some prefer to mix the noodles with the stew before serving.