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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 2

Add the diced beef and stir-fry until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 3

In the same skillet, add sliced onion and sauté until softened, about 3 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 5

Add the red and green bell peppers, carrot, and diced tomato. Stir-fry for 3-4 minutes until the vegetables start to soften.

Step 6

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.

Step 7

Return the browned beef to the skillet and stir to combine with the vegetables and spices.

Step 8

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.

Step 9

Taste the sauce and adjust seasoning if necessary.

Step 10

Garnish with chopped cilantro before serving over freshly pulled laghman noodles.

Nutrition Facts

Serving size	(1329.8g)

Amount per serving	% Daily Value*
Calories	1630.0

Total Fat 122.0g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 300mg	0%
Sodium 5572.5mg	0%
Total Carbohydrate 58.9g	0%
Dietary Fiber 16.4g	0%
Total Sugars 30.4g
Protein 91.2g	0%

Vitamin D 0IU	0%
Calcium 199.7mg	0%
Iron 16.4mg	0%
Potassium 3415.0mg	0%

*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.

Source of Calories

Fat: 64.6%

Protein: 21.5%

Carbs: 13.9%