Lamb Laghman with Hand-Pulled Noodles
Chewy hand-pulled noodles tossed with spiced ground lamb, crispy peppers, and a savory tomato-vinegar sauce. No special equipment needed—just a fork and a hot skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups all-purpose flour
- 6 oz ground lamb
- 1 medium red bell pepper
- 2 tbsp tomato paste
- 1.5 tbsp rice vinegar
- ½ tsp cumin
- ¼ tsp chili flakes
- 2 stalks scallions (white and green parts, sliced)
Instructions
- 1
Mix flour with 0.5 cup water and a pinch of salt until a soft, shaggy dough forms. Let sit 5 minutes.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Add ground lamb, breaking up with a spoon, until no pink remains, about 4 minutes.
- 3
Stir in tomato paste, cumin, chili flakes, and vinegar. Cook until fragrant, about 1 minute. Push lamb to the side.
- 4
Slice bell pepper into 1/4-inch strips. Add to the pan with the lamb and cook until edges soften, about 3 minutes.
- 5
Boil water in a separate pot. Stretch and tear dough pieces over the boiling water, then stir until noodles float and cook 2 minutes more. Drain.
- 6
Toss noodles into the skillet with lamb and peppers. Stir until coated. Top with scallions and serve hot.
Tools you’ll need
- large skillet (12-inch)
- pot (2-quart)
- wooden spoon
- knife and cutting board
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