Uyghur Laghman Pulled Noodle Sauce
Dive into the bold and fragrant flavors of Uyghur Laghman Pulled Noodle Sauce, a delectable dish brimming with tender beef, vibrant vegetables, and a rich, spiced tomato-based sauce. This authentic Uyghur recipe celebrates the art of slow-cooked flavor, with a medley of cumin, sweet paprika, and garlic infusing the sauce with irresistible warmth. Juicy tomatoes, bell peppers, and julienned carrots add a burst of freshness and color, while soy sauce layers in umami depth. Perfectly paired with hand-pulled laghman noodles, this hearty sauce is simmered to perfection, delivering a satisfying and comforting meal that’s both rustic and packed with tradition. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate, ideal for adventurous diners seeking an authentic taste of Central Asian cuisine.
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Recipe Information
Ingredients
- 400 grams Beef (sirloin or chuck, diced)
- 3 tablespoons Vegetable oil
- 1 piece Onion (medium, sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 piece Red bell pepper (sliced into strips)
- 1 piece Green bell pepper (sliced into strips)
- 1 piece Carrot (julienned)
- 2 pieces Tomato (diced)
- 2 tablespoons Tomato paste
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Chili flakes (optional, adjust to taste)
- 1 teaspoon Salt
- 500 milliliters Water or beef stock
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the diced beef and stir-fry until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same skillet, add sliced onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the red and green bell peppers, carrot, and diced tomato. Stir-fry for 3-4 minutes until the vegetables start to soften.
Mix in the tomato paste, soy sauce, dark soy sauce, ground cumin, sweet paprika, chili flakes (if using), and salt. Stir well to coat the vegetables.
Return the browned beef to the skillet and stir to combine with the vegetables and spices.
Pour in the water or beef stock, bring to a simmer, and reduce the heat to medium-low. Cover and let the sauce cook for 25-30 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste the sauce and adjust seasoning if necessary.
Garnish with chopped cilantro before serving over freshly pulled laghman noodles.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.4 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3415 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
