Lagman Recipe

Flavorful stirfry topping homemade noodles with a variety of veggies, garnished with thinly sliced green onions and chopsticks resting on the side of the bowl.

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Lagman is a flavorful stir fry dish served with homemade noodles. Excite your guests with fresh flavors and delicious textures by giving Lagman a try!

Course Main Course

Cuisine Kazakhstan

Prep Time 1

Cook Time 30

Servings

Calories 611kcal

Author Alexandria Drzazgowski

Ingredients

Noodle Ingredients

9 oz All Purpose Flour 250 gram
⅛ tsp salt
½ cup water 110 ml
2 tbsp Vegetable Oil
28 oz Udon Noodles Substitute for homemade noodles

Stir Fry Ingredients

¼ cup vegetable oil more as necessary
14 oz Top Sirloin Steak sliced thinly
4 cloves Garlic minced
½ inch Ginger minced
½ yellow Onion sliced
2 Roma Tomatoes sliced
1 Napa Cabbage/Chinese Cabbage Leaf sliced
8 Long Beans cut into pieces about 1 inch long
1 Red bell pepper diced
1 long green pepper sliced with seeds removed
½ tsp freshly cracked Black Pepper
Salt to taste
1 tbsp soy sauce
1 Tbsp Chinese Black vinegar
1 Green Onions sliced
1 tbsp Tomato paste
¼ cup Water

Instructions

Noodle Instructions

In a medium bowl, add the 9 oz all purpose flour and ⅛ tsp salt. Mix to combine. Form a well in the center of the flour.
Little by little, pour the water into the well, stirring or mixing with your hands between each addition. Continue to stir the mixture until the dough comes together, adding slightly more or less water depending on the texture.
Once the dough has come together, knead with your hands for about 10 minutes, until the dough is softer and there is no dry flour apparent anywhere.
Place the dough back in the bowl and cover with plastic wrap for 15-20 minutes.
Once the dough has rested, cut the dough into thirds. Brush a dinner plate with vegetable oil as well as brush your countertop with vegetable oil.
Use your hands to gently press each third of dough to lengthen it a bit.
Using a backward and forward motion, roll the dough across the countertop to uniformly stretch the dough until it is very long and smaller than the width of your finger. Continue for all 3 pieces of dough.
Once the dough is stretched, start at the center of the plate and place the long dough strands in a spiral. Brush the top with more vegetable oil, then cover it with plastic wrap and leave it to sit for about 20 minutes while you prepare the stir fry.

Stir Fry Instructions

In a large wok or frying pan, start by adding ¼ cup vegetable oil over medium-high heat. Allow it to warm up.
Once the oil is warm, add the 14 oz beef. Stir fry until the beef is browned on the outside.
If the beef released a lot of liquid, drain the liquid from the pan and add more oil into the wok. Then add the 4 cloves garlic and ½" minced ginger and stir fry for another minute or so until fragrant.
Add the ½ sliced yellow onion, 2 fresh sliced Roma tomatoes and the sliced chinese cabbage into the pan. Stir fry for 3-4 minutes until softened.
Add the 8 sliced long beans, diced red pepper, sliced green pepper, salt to taste, ½ tsp pepper, and 1 tbsp soy sauce, and stir fry again until everything is wilted.
Add the 1 tbsp Chinese Black vinegar, sliced green onion, 1 tbsp tomato paste, and ¼ cup water and mix to combine. Turn the heat to low and allow the stir fry to stay warm and continue cooking while you prepare the noodles.

Creating the Noodles

Salt a pot of water and bring it to a boil. Watch this video for instructions on how to form Lagman noodles from a professional!
When the stir fry is done, come back to the noodles. Starting with the edge of the spiral, pull the dough through your fingers, stretching the dough even thinner. Continue this for all three pieces.
Place the end of one dough strand in between your forefinger and your thumb. Keeping your hands about a 1 ½ feet apart, wrap the dough strands over both hands again and again until all of the dough is used up.
Bang your hands against the table pulling apart as you do so. This is called making the noodles “dance” and is meant to strengthen them even thinner.
Do this a few times, then place the full strands in the water. Cook for 2-3 minutes until fully cooked through.
Reserve some pasta water, then drain the remaining water.

Serving

Once the noodles are done, place them in a bowl and serve the stir fry over the top of the noodles. Eat together with chopsticks and with a side of pasta water for a traditional serving. Enjoy!

Notes

Noodle Ingredients - All Purpose Flour, Salt, and Vegetable Oil
Substitute - 2 (14 oz) Packages of Udon Noodles: I had trouble with these special noodles. Many recipes I found said the Chinese noodles are the star of this dish but for whatever reason they would not come together for me. It may not be the most authentic, but I found udon noodles make a quick and easy substitution and the meal is still incredibly delicious.
Stir Fry Ingredients
Steak: I used top sirloin steak and cut it very thinly.
Garlic: Fresh chopped for the best results!
Chinese Cabbage Leaf: Also called Napa Cabbage
Long Green Beans: You can sub green beans if necessary
Long Green Pepper: These are peppers with a mild to medium heat range. They are not considered a hot pepper but they do add a slightly spicy flavor.
Chinese Black Vinegar: Optional but delicious. I bought mine on Amazon
Tomato Paste: Some recipes use this and some do not. It has a very overpowering flavor so keep that in mind when you are deciding whether or not to add it!
Try as I might, I could not get the noodles right. I have written instructions for the noodles based off of the videos I watched and recipes I read, but if noodle success is evading you like it did for me, you can substitute the homemade noodles for udon noodles instead!
Eat this with chopsticks for the most authentic experience
Traditionally this dish is served with noodle water on the side for guests to add to their dish to create as much broth as they like.

Nutrition