Lagman is a noodle and beef dish unique to the Central Asia area. It features savory meet, yummy handmade noodles, and juicy vegetables.
The dish originally comes from the Dungan Chinese, a group of people that border the Tien Shan mountain range
1 lb of beef or lamb cut into small cubes
1/2 cabbage cut into cubes
1 tomato diced
3 cups of flour
1 cup of water
1. Grease the pan and brown the meat.
2. Add the rest of the vegetables and sautee. Season it with fresh garlic, salt, black pepper, and cayenne pepper.
3. Pour a cup or two of water and cook it until the meat is fully cooked.
4. In a mixing bowl pour a cup of water and add a pinch of salt. Then add the flour to the water.
5. Knead the dough until the dough is no longer sticking to your fingers.
6. Close the lid of the bowl and let it stand for about 30 minutes.
7. Take the dough out of the bowl and stretch it. The stretched dough should look like a thick rope.
8. Apply some canola oil to soften the dough.
9. Place the dough on top of the flat surface and cover it with a plastic wrap.
10. Let it stand for another 20 minutes.
11. Stretch the dough again thus forming even thinner rope. Keep applying canola oil each time you stretch the dough. Let it stand for another 10 minutes.
12. Keep stretching the dough following the cycle described above until the dough is very thin.
13.Cook the noodles in a boiling water on a high heat for 5-7 minutes.
14. After the noodles are cooked, rinse them off with a cold water and pour some oil in them.
15. Serve the noodles with the meat stir-fry and fresh parsley and dill.