{"id":5354,"date":"2024-09-04T08:39:00","date_gmt":"2024-09-04T12:39:00","guid":{"rendered":"http:\/\/104.236.198.25\/?p=5354"},"modified":"2024-09-04T20:54:20","modified_gmt":"2024-09-05T00:54:20","slug":"uyghur-style-noodles-with-lamb-sauce","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/uyghur-style-noodles-with-lamb-sauce\/","title":{"rendered":"Laghman (Noodles with Lamb Sauce, \u65b0\u7586\u62cc\u9762)"},"content":{"rendered":"\n

Xinjiang laghman features chewy noodles served with a bold and rich lamb and tomato sauce that is bursting with flavor. Quite easy to put together yet scrumptious, this one is perfect for your Sunday dinner or prep meal for your week. <\/p>\n\n\n\n

\"Xinjiang<\/figure>\n\n\n\n

What is laghman?<\/h2>\n\n\n\n

Laghman (\u65b0\u7586\u62cc\u9762, Xinjiang Ban Mian) is a traditional noodle dish originating in the Xinjiang region, which is home to a significant Uyghur population. <\/p>\n\n\n\n

Laghman usually uses freshly made noodles<\/a> served with a sauce of stir fried meat and vegetables.  The stir-fry often includes ingredients like onions, peppers, tomatoes, and garlic, and is seasoned with cumin and chili flakes. The combination of these vegetables with the meat creates a rich and flavorful sauce.<\/p>\n\n\n\n

This dish reflects the cultural blend of Central Asian and Chinese influences that characterize Uyghur cuisine<\/a>.<\/p>\n\n\n\n

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\"Homemade<\/figure>\n<\/div>\n\n\n\n
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\"Lamb<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Ingredients for laghman<\/h2>\n\n\n\n

What type of noodles to use in laghman?<\/h3>\n\n\n\n

The best type of noodles to use in laghman are fresh homemade noodles. Either hand pulled noodles<\/a> or rolled noodles<\/a> work well. <\/p>\n\n\n\n

If you do not have time to make homemade noodles, don\u2019t worry! A lot of store-bought wheat noodles work really well in this dish, as well. <\/p>\n\n\n\n

I used Havista brand \u201cWife\u2019s Noodles\u201d, which is a type of wheat noodle that has a similar shape to spaghetti. They are thick enough for a chewy texture, and thin enough to soak up the tomato sauce. You can find these noodles in the refrigerated or freezer section at large Asian grocery stores and Chinese markets.<\/p>\n\n\n\n

\"Packaged<\/figure>\n\n\n\n

Dried noodles such as udon noodles or noodles that have a similar shape work nicely as well. The main ingredients should be wheat and water.<\/p>\n\n\n\n

What cut of lamb to use?<\/h3>\n\n\n\n

Lamb leg is my favorite cut to use in laghman. It\u2019s very flavorful and just fatty enough to be juicy and tender. Alternatively, you can also try it with lamb stew meat. For a cheaper option, it\u2019s also great to use ground lamb. Ground lamb is easier to source, stays tender during cooking, and creates amazing flavor as well.<\/p>\n\n\n\n

Can I use a different meat for laghman?<\/h3>\n\n\n\n

Xinjiang cuisine is quite famous for using lamb and it\u2019s a staple in many dishes. But if you do not want to use lamb, beef is a great alternative in this dish. The flavors of the dish work really well with cuts of beef such as flank steak, or ground beef. <\/p>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

When you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n