Uyghur Home-style Hand-pulled Noodle_ Leghman(لەغمەن)
Watch the video tutorial here.
Italian pasta, Ramen, Soba, Japanese, Chinese Noodles everybody knows about those street food noodles, but have you ever heard about, Uyghur Hand-pulled Noodles_ لەغمەن, called Leghmen??
Laghmen, also spelled as Lagman, Laghman, Leghmen is the most famous Uyghur traditional hand-pulled noodle dish. It is one of the rare Muslims’ halal street foods in Central Asia. The long, thin noodles are generally served with fried lamb (which is the main ingredient in the Uyghur kitchen) and fried seasonal vegetables. The sauce usually tastes slightly spicy and savory.
Admirably every Uyghur from their childhood has seen and learned from their family how home-style noodles are made by hand and how to make them dance. What?! DANCING NOODLES?? I guarantee you’ll be pleasantly surprised with how exciting it is to make Laghman!
😋Yield: 3 servings
🕙Time: 1.5 hrs
Topping:
Lamb 110gr, cut it in coin size pieces
Scallion 1x, finely chopped
Dried tomatoes 3x, finely chopped
Fresh hot red chili pepper 1x , finely chopped
Mild green pepper 2x, cut into triangle forms
Red sweet pepper 1x, cut into triangle forms
Medium white onion 1x, sliced
Fresh tomatoes 3x, cut into small pieces
Asian yardlong bean 13-15, (if you can't find this, use Green Beans) cut into short stripes 3-4 cm
Half a bulb of garlic, finely chopped
Ginger 15gr, finely chopped
Olive oil 100ml (for the topping)
Olive oil 50ml (for lubricating the dough)
Salt 7gr
Ground black pepper 1gr
Ground white pepper 2gr
Ground cumin 3-4gr
INGREDIENTS
Dough:
All purpose flour 250gr
Cold (tap) water 110ml
Two pinches of salt, 2 gr
INSTRUCTION
Mix the dough ingredients in a mixing bowl, knead them to make a smooth dough (I made a blogpost about How to Make Dough) cover with a damp towel or plastic wrap and set aside in room temperature, for 15- 20 min.
Meanwhile, cut the vegetables for cooking, display them on a plate, so it's easier to put them in the frying pan later.
When the dough is rested, roll it into a dough coil (if you don't know what that is, check out my blog post about that.) Cover it with kitchen foil, so it doesn't dry out, set aside, for 15-20 min.
Cooking the topping: Use the biggest fire to heat up the oil over high heat, when you see light smoke, add the lamb and brown them. Then put the ginger, garlic, hot red chili, dried tomato, onion and fresh tomato into the pan, mix all, cook for 2-3 min. Then add the yard long bean, peppers, scallion and spices, mix all the ingredients, cook for 3-4 min.
Add water, bring it to a boil then move it to the smallest fire and let it simmer.
Get boiling water ready for boiling the noodle.
Stretch the dough coil: Start with the dough coil on top. Hold the end of the coil between your thumb and index finger of your right hand. loosen up 30 cm of the coil from the plate, bring it above the working surface.
Now place your left index finger and thumb right next to the index finger and thumb of the right hand. Hold the noodle lightly.
To stretch the noodle thin (5mm). Move your arms to the sides, while the noodle slides between your left thumb and index. Repeat until you stretched the whole rope.
To make the noodle cords: Put the end of the stretched rope, between your index and middle finger (right hand.)
Now with your left hand Lift the noodle onto the palm edge to make a "first cord" (keep your palms open, faced each other in a body width distance.)
Move the right hand clockwise and keep the left palm facing the right (as if you're holding a beach ball between your hands) to touch the hanging noodle so you'll create the ''second cord.''
Turn the right hand from the wrist, 360 degrees around the noodle. Now the palms are facing each other again. Now catching the noodle on your right palm edge, rotate your arms counterclockwise and slip your left hand under the hanging noodle to catch it on your left palm edge. This is the “third cord ”. You should keep the same distance between your arms during the whole process. Making sure not to stretch the noodle.
Repeat this ''cord making'' process until you reach the end of the rope.
Pick up the end carefully with your fingers, while you still keep the cords whole, put the end between your index and middle fingers.
To make the noodle dance: At this point, you wrapped up your hands with lots of ''cords'', WHAT MAGIC!! Now keep your palms facing each other, and move your arms vertically up to hit the cords shortly on the table.
When hitting the table carefully stretch the noodle by moving your arms out. Let the cords “dance” elegantly. Repeat this 3-4 times. (Some cords may break, it’s fine, just enjoy hitting the cords and dance with them )To boil: Put the noodle into the boiling water, move the noodles around immediately so they won’t stick to each other. Cook 2 to 3 minutes.
Take the noodles out with a strainer, shortly wash it in cold water, so they stop cooking. Strain out all excess water.
Serve it warm in a deep diner plate and place the topping on top of the noodles. Use Laghman chili sauce as a dressing. Mix them all.
It's our tradition to drink boiled noodle water along with Laghman, try that and hope you ENJOY!!
NOTE
* When you put the meat in the hot oil, be careful, the oil can splatter.
TIPS
* When you take the noodle out of the cold water, shake them well to drop the excess water, otherwise the Laghman becomes very watery. You may even want to let them dry for a few minutes.
* If the Laghman becomes too cold, put them shortly in boiling water before serving.
* Use a heavy-bottomed and deep frying pan with a lid. This will help the ingredients heat and cook more evenly, furthermore using the lid prevents the oil from splattering.
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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