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Best Easy Xinjiang Laghman Noodles Recipe

Name: Best Easy Xinjiang Laghman Noodles Recipe
Total time: 90 min
Yield: 450 g
Ingredients: All-purpose flour 3 cups; Lamb shoulder, boneless 12 oz; Yellow onion 1 large; Red bell pepper 1 large; Green bell pepper 1 large; Roma tomato 3 pieces; Potato 1 medium; Garlic 4 cloves; Water 1.25 cups; Soy sauce 2 tbsp; Salt 1.5 tsp; Ground cumin 1 tsp; Black pepper 0.5 tsp; Vegetable oil 3 tbsp

Hand-pulled noodles are topped with a hearty stir-fry of lamb, tomatoes, peppers, and onions in this Uyghur staple. High in protein and packed with fresh vegetables, this family dish reflects the bold flavors of China's northwest.

Cook 90 min Difficulty NORMAL 650 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

All-purpose flour 3 cups
Lamb shoulder, boneless 12 oz
Yellow onion 1 large
Red bell pepper 1 large
Green bell pepper 1 large
Roma tomato 3 pieces
Potato 1 medium
Garlic 4 cloves
Water 1.25 cups

Seasonings/Sauce

Soy sauce 2 tbsp
Salt 1.5 tsp
Ground cumin 1 tsp
Black pepper 0.5 tsp
Vegetable oil 3 tbsp

Nutrition summary

Carbohydrates 80 g 49%

Protein 28 g 17%

Fat 23 g 32%

Serving size 450g

Cooking steps

1

Mix all-purpose flour and 1 cup water in a bowl until a dough forms. Knead for 10 minutes until smooth, cover with plastic wrap, and let rest for 1 hour.
2

Slice lamb shoulder into bite-size strips. Dice onion, potatoes, and bell peppers; slice tomatoes; mince garlic.
3

Divide rested dough into 8 pieces. Roll each into a log, cover, and let rest 15 more minutes. Meanwhile, heat 2 tbsp oil in a large wok over medium-high heat.
4

Add lamb strips and sauté for 2–3 minutes until browned but still tender. Remove and set aside.
5

Add remaining oil, onion, garlic, and potato to wok. Stir-fry for 3 minutes, then add bell peppers and tomatoes; cook another 5 minutes, adding soy sauce, cumin, salt, and pepper. Return lamb to wok and simmer on medium-low while you pull noodles.
6

Coat your hands with oil; stretch each dough log into a long, thin noodle by gently pulling and bouncing on the work surface. Boil stretched noodles in a large pot of salted water for 2–3 minutes until al dente. Drain well.
7

Divide boiled noodles among bowls. Spoon hot lamb and vegetable stir-fry over noodles. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Xinjiang Laghman Noodles Recipe?

The star ingredient in this dish is the hand-pulled noodles made from all-purpose flour and water, which provide a chewy base and soak up the bold flavors of the stir-fried lamb and vegetables. Using lamb shoulder gives the topping its authentic richness and depth, making it central to the dish's identity.

Q. What is the most important cooking technique for great results?

Careful heat control is essential—brown the lamb quickly on medium-high to keep it juicy, then reduce heat when simmering the vegetables and lamb together. This layering ensures the meat remains tender while flavors meld beautifully in the sauce.

Q. How do I prevent the noodles from sticking or overcooking?

After pulling the noodles, cook them in rapidly boiling salted water for just 2–3 minutes until al dente. Drain immediately and toss with a bit of oil if not serving right away. This keeps the noodles chewy and prevents clumping or mushiness.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving contains 650 kcal, with 28g protein, 80g carbohydrates, and 23g fat. The protein-to-carb caloric ratio is about 17% protein and 49% carbs, providing a high-protein profile with ample energy from complex carbs.

Best Easy Xinjiang Laghman Noodles Recipe

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