Crispy Lamb Laghman
Hand-pulled noodles tossed with seared lamb, charred peppers, and a garlicky chili oil — the Xinjiang street-food classic stripped down to weeknight speed. No slow braise, no fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 10 oz lamb shoulder, ground or finely diced
- 8 oz fresh egg noodles or lo mein
- 1 whole red bell pepper
- 2 whole scallions
- 3 cloves garlic, minced
- 2 tbsp chili oil or chili flakes in neutral oil
- 2 tbsp soy sauce
Instructions
- 1
Boil noodles in salted water until al dente, ~3–4 minutes. Drain and set aside.
- 2
Heat oil in a large skillet over medium-high. Brown lamb, breaking it up as it cooks, until no pink remains, ~5 minutes.
- 3
Add garlic and cook 30 seconds until fragrant. Dice the bell pepper and add it to the skillet.
- 4
Toss in cooked noodles and soy sauce. Stir constantly over high heat until edges char slightly, ~2 minutes.
- 5
Slice scallions and scatter over the top. Serve immediately in bowls.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
