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+ servings

Kyrgyzstan Laghman

Course Main Dish
Cuisine Kyrgyzstan
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4
Author International Cuisine


  • For the noodles:
  • 3/4 cups all purpose flour unbleached plus a extra for dusting surfaces
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup warm water +/-
  • For the base
  • 1 1/2 lbs. lamb or beef cut into bite size pieces
  • 1 red or green bell pepper cut into strips
  • 1 hot pepper of your choosing cut into small bits
  • 2 to matoes sliced
  • 1 onion sliced
  • 1 carrot sliced
  • 1 daikon radish or turnip diced
  • 4 cloves garlic minced
  • 1 quart beef broth
  • 1/8 cup rice vinegar
  • red pepper flakes
  • salt and pepper to taste


  • At least 1 1/2 hours before you want to cook the noodles start to make them.
  • In a medium bowl, combine, the flour, salt and egg. Add in the water a little at a time and stir to mix. You want to smooth, non-sticky dough. Add water slowly until you get the desired consistency.
  • Turn out the dough onto a lightly floured surface and knead until smooth, about 3-5 minutes
  • Divide the dough into four equal pieces
  • Flatten each piece with the palms of your hand to form a rectangle about 12 inches long and 3 to 4 inches wide.
  • Use a pastry cutter crosswise to cut the rectangles into strips about 1/2 inch wide. Continue this process with the other three pieces.
  • Cover the dough with a cloth or plastic wrap for at least 30 minutes and up to 2 hours.
  • Note: You can begin to make the base while the dough is resting.
  • Dust your work area with some flour and the dough to keep them from sticking
  • Pick up a strip of dough and with light pressure of your thumb and forefinger pull the noodles, you will be stretching and pinching at the same time, it is like magic and you will end up with beautiful long noodles about 12 to 15 inches in length. Keep them dusted with flour as you continue the process.
  • Bring about 8 cups of water to a boil. Add the noodles and bring back to a boil and cook until tender but still firm to the bite, around 5-7 minutes.
  • Drain the noodles and put them into the individual serving bowls.
  • When the base is done spoon over the noodles the meat, vegetables and the broth.
  • For the Base:
  • Heat a wok over high heat with a little vegetable oil
  • Add in the meat and cook until browned.
  • Add in the the vegetables and garlic, continue to stir fry until tender
  • Add in some salt to taste and red pepper flakes to taste
  • Add the beef broth, bring to a boil, then reduce heat to a simmer
  • Cook for 45 minutes.
  • Add in the vinegar and add any salt to taste.
  • Serve over the homemade pulled noodles
  • Garnish with parsley, and additional red pepper flakes.
  • Enjoy