Laghman Recipe

Laghman Recipe

Please like, comment, share, subscribe and click the bell. Thank you!


Laghman

by Lemon Drop from A Recipe Reborn

“A popular comfort food in Othard consisting of thick, chewy noodles and tender minced dzo in a wholesome broth.”
— Eorzea Database
  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Dough resting time: 1 hour
  • Yields 4 servings

Hand pulled noodles

US

Ingredients

Metric

14 oz

all-purpose flour

400 g

1 tsp

Kosher salt

6 g

1

egg

1

1 cup

water

250 mL

2 tbsp

vegetable oil

30 mL

  1. Mix the flour, salt, egg, water together to make a dough and knead it for 10 minutes.
  2. Cover the dough with plastic wrap and set it aside to rest for at least an hour at room temperature, or overnight in the refrigerator.
  3. Roll out the dough on a floured work surface and then cut it into strips.
  4. Roll each strip between your hands and the work surface to elongate the strip into a cylinder.
  5. Transfer the dough onto an oiled plate, coat with oil and cover it with plastic wrap.
  6. Allow the dough to rest while you prepare the sauce.
  7. Stretch and squeeze the dough by running your hand over the length of the cylinder.
  8. Continue to shape the dough by holding each end in one hand and slowly pulling them away from each other. Fold the dough in half and in quarters and continue pulling and stretching until dough reaches your desired thickness.
  9. Bring a pot of salted water to a boil and cook the noodles until they float to the surface, about 2 minutes.
  10. Drain the noodles and serve.

 

Infused broth

US

Ingredients

Metric

2 cups

chicken broth

500 mL

1

bay leaf

1

  1. Bring the broth to a boil and add the bay leaf.
  2. Set the heat to low and allow the bay leaf to simmer in the broth until you are ready to add it to the stir fry.

 

Marinated lamb

US

Ingredients

Metric

10 oz

lamb, ground

300 g

1 tsp

Kosher salt

6 g

½ tsp

white pepper

1 g

1 tbsp

Chinese black vinegar

15 mL

1 tbsp

Chinese cooking wine

15 mL

2 tbsp

cornstarch

15 g

  1. Combine all the ingredients in a bowl and mix them until the seasonings are fully distributed.
  2. Set the lamb aside and allow it to marinate until you are ready to stir fry.

 

Stir fry/sauce

US

Ingredients

Metric

2 tbsp

oil

30 mL

 

marinated lamb

 

2.5 oz

onion, sliced

70 g

2 cloves

garlic, crushed

2 cloves

2 oz

carrot, sliced

50 g

3.5 oz

bell pepper, diced

100 g

1 oz

hot pepper, sliced (optional)

30 g

9 oz

tomato, diced

250 g

3.5

green beans, sliced

100 g

1 oz

green onion, sliced

30 g

2 tsp

Kosher salt

12 g

2 cups

infused broth

500 mL

  1. Set a large pan over high heat and warm the oil.
  2. Stir fry the ingredients in the order listed above, which is longest cook time to shortest.
  3. Season with salt, pour in half of the broth and deglaze the bottom of the pan.
  4. Remove from the heat and finish preparing the noodles.

Assembly

US

Ingredients

Metric

 

hand pulled noodles

 

 

stir fry/sauce

 

4 sprigs

parsley

4 sprigs

4 tbsp

Chinese black vinegar

60 mL

  1. Set a portion of noodles in a bowl and pour over some sauce.
  2. Top up the bowl with infused broth.
  3. Garnish each bowl with a sprig of parsley and 1 tablespoon of vinegar.

This recipe was created by adapting from:

Uyghur laghman noodles - Silk Road Chef

Tako-yaki Recipe

Tako-yaki Recipe

Salmon Muffin Recipe

Salmon Muffin Recipe