Laghman (Hand-Pulled Noodles)

Per serving

Calories

440

Protein

22 g

Carbs

50 g

Fat

16 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron24%
• Vitamin D1%
• B12135%
• Zinc56%
• Magnesium17%
• Omega-328%
• Folate21%
• Calcium13%
• Potassium19%
• Vitamin C108%
• Vitamin A5%
• Riboflavin27%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 250 g All-purpose flour
• 250 g Lamb, sliced thin
• 150 g Bell peppers
• 100 g Onions
• 3 Garlic cloves
• 3 tbsp Vegetable oil
• 0.5 tsp Cumin seeds
• 120 ml Water (for noodles)

Method

1. 1

   Mix flour with water and pinch of salt. Knead for 15 minutes until very smooth and elastic. Let rest 20 minutes covered.

2. 2

   Oil hands generously. Stretch dough gently into long strands about 1/4-inch thick. Boil in salted water until they float and stay for 1 minute. Drain.

3. 3

   Heat 2 tbsp oil in wok over high heat. Add cumin seeds, fry 20 seconds. Mince garlic and onions, add to wok, stir-fry 2 minutes.

4. 4

   Increase heat to high. Add thinly sliced lamb and stir-fry for 4 minutes. Dice peppers and add, cook 3 minutes until crispy-tender.

5. 5

   Add cooked noodles to wok. Toss everything together for 2 minutes until hot and well combined. Serve immediately in bowls.