Xinjiang-Style Hand-Pulled Noodles with Lamb and Peppers (Laghman)
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Ingredients
- 400 g lamb neck fillet, sliced
- 350 g medium egg noodles
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 tomatoes, roughly chopped
- 3 garlic cloves
- 1 tsp cumin seeds
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 656 kcal
- Protein
- 30.7 g
- Carbohydrate
- 67.6 g
- of which sugars
- 5.9 g
- Fat
- 28.4 g
- of which saturates
- 10.8 g
- Fibre
- 4.9 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Thick dried egg noodles make a good everyday swap for hand-pulled wheat noodles here.
- 2
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain.
- 3
Heat the groundnut oil in a wok until hot and stir-fry the lamb for 2 minutes, until just browned, then lift out.
- 4
Add the garlic and cumin seeds to the wok and fry for 30 seconds, then add the peppers and stir-fry for 3 minutes.
- 5
Add the tomatoes and cook for 3 minutes, until they break down into a light sauce.
- 6
Return the lamb to the wok with the light soy sauce, then add the noodles and toss everything together for 2 minutes, until the lamb is cooked through with no pink remaining.
- 7
Serve immediately.
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