Entree: China – Xinjiang Uyghur – 拉格曼 ➤ Lāgémàn (Uyghur hand-pulled wheat noodles tossed with spiced lamb and stir-fried vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

- 12 oz (340 g) fresh hand-pulled wheat noodles
- 1 lb (450 g) boneless lamb shoulder, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 1 large (8 oz / 225 g) yellow onion, thinly sliced
- 2 medium (6 oz / 170 g) carrots, julienned
- 1 medium (6 oz / 170 g) red bell pepper, sliced
- 2 medium (5 oz / 140 g) tomatoes, coarse chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, finely julienned
- 3 scallions, white and green parts separated, thinly sliced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) crushed red pepper flakes, or to taste
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 1/2 cups (360 ml) lamb or beef broth
- 1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water
- Salt to taste
- 2 tbsp (30 g) fresh cilantro leaves for garnish

Instructions

1. Marinate the lamb: toss the sliced lamb with 1 tbsp (15 ml) soy sauce, 1/2 tsp (1 g) ground cumin, 1/2 tsp (1 g) ground coriander and a pinch of salt. Let rest 15–30 minutes.
2. Cook noodles according to package or fresh-noodle instructions until just al dente, drain, toss with a drizzle of oil to prevent sticking, and set aside.
3. Heat 2 tbsp (30 ml) vegetable oil in a large wok or heavy skillet over high heat. Add the marinated lamb in a single layer and sear quickly until browned but not fully cooked, 2–3 minutes. Remove and set aside.
4. In the same wok, add remaining 1 tbsp (15 ml) oil. Reduce heat to medium-high and add onion, carrots, and bell pepper. Stir-fry until vegetables begin to soften, about 4–5 minutes.
5. Add garlic and ginger and stir 30 seconds until fragrant. Stir in tomatoes and cook until they start to break down, about 3 minutes.
6. Return the lamb to the wok, add the broth, remaining 1 tbsp (15 ml) soy sauce, rice vinegar, remaining cumin and coriander, and crushed red pepper. Bring to a simmer and cook 2–3 minutes to blend flavors.
7. Stir the cornstarch slurry into the sauce to thicken slightly. Adjust salt and heat.
8. Add the cooked noodles and scallion whites to the wok and toss vigorously until noodles are evenly coated and heated through, about 2 minutes.
9. Transfer to a serving platter, garnish with scallion greens and cilantro, and serve immediately.