Uyghur Lagman

Enjoy this Uyghur comfort food! Serves 6.



  • 3 cups flour
  • 1 tsp psyllium husk (for GF flour)
  • 1 tsp salt
  • 1 cup warm water
  • 2 eggs


  • 2 tbsp butter
  • 1/4 cup olive oil
  • 1 pound beef, cut into thin strips
  • 2 onions, sliced
  • 2 bell peppers, sliced
  • 5 garlic cloves, minced
  • 2 carrots, sliced
  • 3 tomatoes, diced
  • 1 celery stalk, diced
  • 1 cup cabbage, chopped
  • 1 tbsp salt
  • 1 tsp caraway seeds
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 2 tsp chili sauce
  • 4 cups bone broth


  • Chopped herbs (dill, parsley, or cilantro)


  1. For the noodles, mix together all of the ingredients. Knead well for 10 minutes, place in a greased bowl, cover, and let it sit for an hour.
  2. Roll out the dough into a large rectangle that is about 1/4″ thick.
  3. With a sharp knife, cut the dough into thin slices. Brush about 1/4 cup of olive oil on top, making sure all of the dough is covered with oil.
  4. Carefully stretch, roll & pull each noodle until it is about 14″ long.
    • This is very difficult with gluten free dough, so if a few tear, do not worry about it!
  5. Set the noodles aside & cover, so they do not dry out.
  6. In a large wok or a deep pot, fry the beef with the butter & oil over medium-high heat for 10 minutes.
  7. Add in all of the veggies & sauté for 10 minutes, stirring occasionally.
  8. Add in all of the spices & stir for an additional 2 minutes.
  9. Add in the remaining ingredients, lower the heat, and let the soup simmer for 20 minutes.
  10. In another pot bring several cups of water & 1 tbsp of salt to a boil. Add the noodles & cook for 2-3 minutes.
  11. Drain the water, add some butter to the noodles, and stir it around.
  12. To serve the soup, take some of the noodles & place them in the bottom of a bowl. Pour some broth over the noodles & place the chopped herbs on top!

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