Laghman
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The Tale of Laghman
Laghman, hand-pulled noodles found across Central Asia, is generally believed to have Chinese Muslim origins among the Uyghur and Hui communities of Xinjiang, spreading westward along Silk Road trade routes. Tajikistan's version reflects that same Silk Road exchange, adapted into the country's Persianate culinary landscape.
Ingredients
Scale:· 4 servings
- 500g fresh hand-pulled wheat noodles
- 400g beef or lamb, sliced
- 1 onion, sliced
- 2 bell peppers, sliced
- 2 tomatoes, chopped
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 3 tablespoons oil
Instructions
- 1Heat oil in a wok or large pan and brown the sliced meat over high heat.
- 2Add onion and garlic and cook until fragrant.
- 3Add the carrots and bell peppers, stir-frying until slightly softened.
- 4Stir in the tomatoes and cumin, cooking until a light sauce forms.
- 5Add a splash of water and simmer for 10-15 minutes until the vegetables and meat are tender.
- 6Meanwhile, cook the noodles in boiling water until tender, then drain.
- 7Toss the noodles with the meat and vegetable sauce.
- 8Serve hot, garnished with fresh herbs if desired.
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