Lagman Noodles
These hearty Lagman noodles feature hand-pulled noodles stir-fried with tender beef, crisp vegetables, and a savory sauce. It's a satisfying one-bowl meal perfect for a flavorful dinner. The combination of chewy noodles and rich ingredients makes for a comforting and delicious experience.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 651 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
noodles
- 300 gall-purpose flour
- 150 mlwater, warm
- 0.5 tspsalt
- 2 tbspvegetable oil
main
- 400 gbeef, cut into thin strips
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 1 pcsonion, sliced
- 1 pcsbell pepper, sliced
- 1 pcscarrot, julienned
- 150 gnapa cabbage, chopped
sauce
- 2 tbspsoy sauce
- 1 tbsptomato paste
- 1 cupbeef broth
garnish
- 1 tspsesame oil
- 2 tbspfresh cilantro, chopped
Equipment
wok · large bowl · large pot · skillet · cutting board · knife
The method
Step by step
- 1
Combine flour, warm water, and salt in a large bowl. Knead for 10-15 minutes until a smooth, elastic dough forms.
About 15 min
Cook’s note: The dough should be firm but pliable. Adjust water or flour as needed.
- 2
Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1 inch thick. Brush with vegetable oil, cover, and let rest for at least 30 minutes.
About 30 min
Cook’s note: Oiling the ropes prevents them from drying out and makes them easier to pull.
- 3
Marinate the beef strips with soy sauce, minced garlic, and grated ginger for at least 15 minutes.
Cook’s note: Marinating longer, even up to an hour, will enhance the flavor of the beef.
- 4
Bring a large pot of salted water to a rolling boil for the noodles.
About 5 min
- 5
Take one dough rope, gently stretch and pull it into a long, thin noodle, about 1/8 inch thick. Be careful not to break it.
About 5 min
Cook’s note: If the dough resists, let it rest for a few more minutes. A light dusting of flour on your hands can help prevent sticking.
- 6
Immediately drop the pulled noodle into the boiling water. Repeat with the remaining dough ropes, cooking the noodles in batches if necessary.
About 5 min
Cook’s note: Cook noodles until al dente, about 2-3 minutes. They should be chewy but not mushy.
- 7
Drain the cooked noodles and rinse with cold water to prevent sticking. Toss with a little sesame oil to keep them from clumping.
About 2 min
- 8
Heat a large wok or skillet over high heat. Add a tablespoon of vegetable oil. Stir-fry the marinated beef until browned, then remove from the wok and set aside.
About 5 min
Cook’s note: Cook the beef in batches if necessary to avoid overcrowding the pan, which can steam rather than sear the meat.
- 9
Add a little more vegetable oil to the wok if needed. Add sliced onion, bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until slightly tender-crisp.
About 4 min
- 10
Stir in the chopped napa cabbage and tomato paste. Cook for another 2 minutes.
About 2 min
- 11
Pour in the beef broth and bring to a simmer. Return the cooked beef to the wok.
About 3 min
- 12
Add the cooked noodles to the wok and toss everything together until well combined and heated through.
About 2 min
- 13
Serve immediately, garnished with fresh cilantro.
Per serving
Nutrition
- Calories
- 650.8kcal
- Protein
- 27.6g
- Carbs
- 67.8g
- Fat
- 29.4g
- Fibre
- 4.5g
- Sugar
- 5.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Lagman noodles in an airtight container in the refrigerator.
Reheat gently in a wok or microwave until warmed through, adding a splash of broth if needed.
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