Uyghur-Style Laghman – Xinjiang Lamb Stir Fry on La Mein

Xin Jiang Noodles - Ingredients
Uyghur food is characterized as a hearty, spicy and delicious cuisine that originates from Xinjiang China. It is a fusion of East Asian techniques. The cooking style and flavours reflects the many ethnic groups that occupy Xinjiang region. Xinjiang borders Russia, Mongolia, Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan, Pakistan, India, and Tibet.

I was introduced to this dish at a small food court stand in Richmond Public Market. One of my favourite lamb noodle places (Xi’an) happened to be closed on that day, so we decided to try the Xin Jiang Delicious Food stand instead. The owner is less fluent in English, but spoke Mandarin to my partner, and suggested a dish called “Yang Rou Ban Mian”.. From my horrible Chinese, I figured that it is Lamb “something” Noodles. So I never knew the correct name until recently. It’s essentially a fried noodle dish flavoured with vegetables and lamb.

Once upon a yesterday, I decided to try make knife cutting noodles, but was craving the Xinjiang flavour, so I googled and found Uyghur Laghman. Low and behold! “Laghman is noodles with vegetables and lamb.” The whole dish is simple with great flavour. The noodles are boiled until very soft and then topped with a stir-fried meat and mix of vegetables (bell peppers, chili peppers, cabbage, onions, and tomatoes) in a meat stock.


So what you will need is:

200 grams Lamb Meat
2 Teaspoon Cumin Powder
4 Teaspoon Vegetable Oil
1/8 Teaspoon Sugar
1 Star Anise
1 Teaspoon Salt
1/2 Teaspoon White Pepper Powder
2 Teaspoon Cornstarch
1 Garlic Clove, Crushed (5 Grams)
1/2 Small Onion, sliced thin (40 Grams)
1 Chili Pepper or Bell Pepper, sliced thin (46 Grams)
1 Thai Red Chili, diced
1 Celery stalk (60 Grams)
2 Tomato, chopped (100 grams)
20 Grams Cilantro
1 Tablespoon Soy Sauce (20ml)
90ml Water
350 Grams Uncooked Hand-Pulled Noodles or Dao Xiao Mian (Make from scratch here)

Optional Seasonings:
Chin Chiang Black Vinegar
Raw Garlic, Crushed

1. In a bowl, marinade the lamb with 1 teaspoon cumin powder, 1 teaspoon vegetable oil, 1/2 teaspoon salt, the sugar, the white pepper, and the cornstarch. Mix well and allow to marinate at room temperature for about 15 minutes.
Xin Jiang Noodles - Ingredients Meat
Xin Jiang Noodles - Ingredients Marinaded 90 View
2. Add water and some salt to a large pot and bring to a boil.
3. Meanwhile, prepare the sauce while boiling the water.
4. Heat 2 teaspoon oil in a large nonstick skillet over medium heat.
5. Swirl to coat the bottom of the pan with oil.
6. When the oil becomes warm, add lamb. Stir and cook until the surface turns light brown but the meat is still raw inside, about 2 minutes.
Xin Jiang Noodles - Ingredients Pan Fry Meat
7. Transfer the lamb to a plate and set aside.
Xin Jiang Noodles - Cooked Meat
8. Add the remaining 1 teaspoons oil (or less) heat the oil until hot. Add onions, garlic, and star anise and stir and cook for 1 minute.
Xin Jiang Noodles - Onions Garlic Star Anise Fry
9. Add peppers and celery and cook for about a minute.
Xin Jiang Noodles - Peppers and Celery
10. Next add the tomatoes and continue cooking for another minute.
Xin Jiang Noodles - Add tomatoes
11. Add the remaining salt and cumin powder.
12. Swirl in water. Continue to stir.
Xin Jiang Noodles - Readd Meat
13. Add 3/4 of the cilantro. Stir. Keep on low temperature until the noodles are ready.
Xin Jiang Noodles - Water and Cilantro
14. Cook noodles according to the instructions.
Dao Xiao Mian - Cooked
15. Remove the star anise and discard.
Xin Jiang Noodles - Lamb Stir Fry Complete
16. Add noodles to serving plates and pour the sauce on top. Garnish with remaining cilantro. Serve immediately.
Xin Jiang Noodles - 45 View 3


 

Xinjiang Lamb Stir Fry on La Mein

So what you will need is:

200 grams Lamb Meat
2 Teaspoon Cumin Powder
4 Teaspoon Vegetable Oil
1/8 Teaspoon Sugar
1 Star Anise
1 Teaspoon Salt
1/2 Teaspoon White Pepper Powder
2 Teaspoon Cornstarch
1 Garlic Clove, Crushed (5 Grams)
1/2 Small Onion, sliced thin (40 Grams)
1 Chili Pepper or Bell Pepper, sliced thin (46 Grams)
1 Thai Red Chili, diced
1 Celery stalk (60 Grams)
2 Tomato, chopped (100 grams)
20 Grams Cilantro
1 Tablespoon Soy Sauce (20ml)
90ml Water
350 Grams Uncooked Hand-Pulled Noodles or Dao Xiao Mian (Make from scratch here)

Optional Seasonings:
Chin Chiang Black Vinegar
Raw Garlic, Crushed

  1. In a bowl, marinade the lamb with 1 teaspoon cumin powder, 1 teaspoon vegetable oil, 1/2 teaspoon salt, the sugar, the white pepper, and the cornstarch. Mix well and allow to marinate at room temperature for about 15 minutes.
  2. Add water and some salt to a large pot and bring to a boil.
  3. Meanwhile, prepare the sauce while boiling the water.
  4. Heat 2 teaspoon oil in a large nonstick skillet over medium heat.
  5. Swirl to coat the bottom of the pan with oil.
  6. When the oil becomes warm, add lamb. Stir and cook until the surface turns light brown but the meat is still raw inside, about 2 minutes.
  7. Transfer the lamb to a plate and set aside.
  8. Add the remaining 1 teaspoons oil (or less) heat the oil until hot. Add onions, garlic, and star anise and stir and cook for 1 minute.
  9. Add peppers and celery and cook for about a minute.
  10. Next add the tomatoes and continue cooking for another minute.
  11. Add the remaining salt and cumin powder.
  12. Swirl in water. Continue to stir.
  13. Add 3/4 of the cilantro. Stir. Keep on low temperature until the noodles are ready.
  14. Cook noodles according to the instructions.
  15. Remove the star anise and discard.
  16. Add noodles to serving plates and pour the sauce on top. Garnish with remaining cilantro. Serve immediately.

Thank you for reading! Hope you enjoyed this recipe. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

signature

Your email is never published or shared. Required fields are marked *

*

*

S u b s c r i b e