Lagman is a traditional Uyghur dish of hand-chopped noodles stir-fried with minced lamb, ginger, garlic, and cumin in a savory sauce. The standout trait is the homemade noodles—chopped fresh from dough rather than rolled—which absorb the spiced lamb sauce distinctly.
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In a large bowl, combine all-purpose flour, sea salt, and water. Mix until a shaggy dough forms, then turn out onto a clean surface and knead until smooth.
Wrap the dough ball in plastic wrap and let it rest for at least 30 minutes.
While the dough rests, finely chop the lamb and slice the green onions, setting them aside.
Unwrap the rested dough and flatten it on a lightly oiled surface. Use a knife or pizza cutter to cut the dough into long strips.
Roll each strip into a long, thin rope. You can gently smack the ropes against the counter to help stretch them out.
Line up the noodle ropes and chop them into small, bite-sized pieces. Set aside.
In a large pan or wok over medium-high heat, add the finely chopped lamb. Season with ground cumin and salt, and cook until browned.
Add the minced ginger and garlic to the lamb and cook for another minute until fragrant. Stir in the soy sauce, chili paste, and brown sugar.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the pan and stir until the sauce thickens.
Add the frozen peas and carrots to the pan and stir to combine.
Bring a separate pot of water to a boil. Add the chopped noodles and cook until they are soft and float to the surface, about 2-3 minutes. Drain well.
Add the cooked and drained noodles to the pan with the lamb and sauce. Mix everything together until well combined.
Serve in bowls, garnished with fresh sliced green onions and a drizzle of chili oil, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a wok or skillet with a splash of water to restore moisture.
wok or large skillet · pasta maker or rolling pin (optional, for flattening dough before chopping)
Yes, use fresh egg noodles or ramen noodles as a substitute, though the texture and traditional character will differ from hand-chopped lagman noodles.
Finely chopped lamb shoulder or leg meat works best; it cooks quickly in the stir-fry and absorbs the spice flavors while remaining tender.
The base recipe uses cumin for warmth and depth, not heat. Add chili flakes or hot oil at the table if you prefer spice.
Yes, prepare the dough up to 4 hours ahead, wrap it tightly, and refrigerate. Let it come to room temperature before chopping and cooking.
Bell peppers, carrots, tomatoes, and onions are traditional additions; add them after the lamb cooks so they stay crisp-tender.
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