Laghman (拉条子 La Tiao Zi) — Uyghur Hand-Pulled Noodles with Lamb Stew

Ingredients

• For the noodle dough
• 300 g bread flour, high-protein
• 170 ml water, lukewarm
• 1 tsp salt
• 1 tbsp neutral oil, plus extra for coating ropes
• For the lamb sauce
• 500 g lamb shoulder, diced
• 1 large onion, diced
• 2 medium bell peppers, diced
• 2 medium tomatoes, diced
• 4 cloves garlic, minced, plus extra sliced raw for garnish
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp black pepper, freshly ground
• 1 tsp dried chilli, flakes or powder
• 1 tsp salt, or to taste
• 250 ml water or lamb stock
• To garnish
• 1 small bunch fresh coriander, roughly chopped
• 3 cloves garlic, thinly sliced raw

Method

1. 1
   Combine the bread flour, salt, and lukewarm water in a bowl. Add the neutral oil. Knead vigorously for 15 minutes until the dough is very smooth and shows strong elasticity when pulled. Cover and rest for 1 hour. The dough is ready when it no longer springs back immediately under a finger and the surface is silken.
2. 2
   Divide the rested dough into 8 equal pieces. Roll each piece between the palms into a rope approximately 30 cm long. Coat each rope thoroughly in neutral oil, arrange on a tray without touching, cover, and rest for a further 30 minutes. The ropes are ready when they yield to gentle pressure without resistance.
3. 3
   Bring a large pot of salted water to a full boil. Meanwhile, begin pulling: take one rope and hold an end in each hand, letting the rope hang. Stretch outward gently, swinging the rope to encourage even extension. Fold in half and stretch again. Repeat 6 to 8 times until the noodles reach 2–3 mm in thickness. This is where the dish lives or dies — the dough must have been properly developed and oiled, or it will snap rather than yield; each fold must double the length evenly, producing strands of consistent thickness throughout.
4. 4
   Lower the pulled noodles immediately into the boiling water. Cook until the noodles rise to the surface and are tender but retain a slight resistance at the centre, approximately 2–3 minutes. Drain and divide among four bowls.
5. 5
   While the dough rests, prepare the sauce. Fry the diced lamb shoulder in a wide pan over high heat until well browned on all surfaces. The pan should smell of caramelised meat, not steaming liquid.
6. 6
   Add the onion and cook until softened. Add the bell peppers, tomato, and garlic. Season with cumin, coriander, black pepper, chilli, and salt. Stir to coat. Add the water or stock and simmer uncovered for 20–30 minutes. The sauce is ready when the lamb is tender, the liquid has reduced to a glossy, clingin consistency, and the Xinjiang spices are fully integrated — cumin and coriander dominant, the raw edge of the spices gone.
7. 7
   Ladle the lamb sauce over the drained noodles. Scatter fresh coriander and raw garlic slices over the surface. Serve immediately.