Xinjiang Recipe

Laghman Noodles

Xinjiang · Serves 3–4 · 1 hour

Chewy noodles topped with lamb or beef, vegetables, tomato, and cumin.

Recipe at a glance

Serves / makesServes 3–4
Time1 hour
Cuisine or formatXinjiang
UseHome cooking and menu literacy

Ingredients

  • 12 oz thick wheat noodles
  • 8 oz lamb or beef, sliced
  • 1 onion
  • 1 bell pepper
  • 1 tomato
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tbsp light soy sauce
  • 1 tbsp tomato paste, optional
  • 1/2 cup stock

Method

  1. Cook noodles until chewy.
  2. Stir-fry lamb or beef until browned.
  3. Add onion, pepper, garlic, cumin, and tomato paste.
  4. Add tomato, soy sauce, and stock.
  5. Simmer until saucy.
  6. Spoon topping over noodles.

Menu-literacy notes

  • Laghman signals Xinjiang and Central Asian influence.
  • The dish is wheat-based, not rice-based.
  • Lamb, cumin, tomato, peppers, and noodles are the core profile.

Variations and substitutions

  • Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
  • For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
  • When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.

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