A shared favorite across Central Asia, lagman brings long hand-pulled noodles together with a spiced meat and vegetable sauce. Served as both a soup and a hearty main dish, it is ideal for a table full of guests.
Knead the flour, water, and salt into a smooth dough. Coat it with oil, cover, and let it rest for 30 minutes.
Pull the dough by hand into long, thin strands, or cut it with a knife to make noodles.
Cook the cubed beef in its own fat over medium heat for 10 minutes. Add the onion and carrot and cook for 8 minutes more.
Add the pepper, tomato, garlic, cumin, and Turkish red pepper flakes. Pour in the meat stock, cover, and cook over low heat for 25 minutes.
Boil the noodles for 4–5 minutes, then drain.
Divide the noodles among bowls, spoon the hot sauce over them, and serve.
Store the noodles and sauce in separate containers in the refrigerator for up to 2 days; otherwise, the noodles will absorb the sauce and become soft. To reheat, warm the sauce over low heat and briefly boil the noodles to refresh them. Allergen: contains wheat in the noodles.
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