Lamb Stir Fry Leghman (قورىغان لەغمەن)
Watch the video tutorial here.
Today’s blogpost is about, one of the most famous Uyghur street foods- Stir Fry Leghman. There is a enormous difference between this dish and the traditional Leghman. First of this dish is stir fried which gives it a more punchy and bold taste. Second this also gives it a slightly grilled flavour.
I describe this dish as a
‘‘Hip” version of traditional Laghman. It’s still chewy and it is surprisingly amazing!!
😋Yield: 2 servings
🕙Time: 1.5 hrs
lamb 139gr
olive oil 80ml
ginger 21gr
small hot red chili pepper 1x
dried red hot chili pepper about 1-2x sweet red pepper 2x
mild green pepper 1x
garlic chives about 89gr
salt 1 tsp
soy sauce 1tsp
szichuan pepper 1/2 tsp
white sesame seed (topping)
INGREDIENTS
dough:
all purpose flour 150gr
a pinch of salt
water 70ml
INSTRUCTION
Mix the dough ingredients in a mixing bowl, knead them to make a smooth dough (I made a blogpost about How to Make Dough ) cover with a damp towel or plastic wrap and set aside in room temperature, for 15- 20 min.
When the dough is rested, cut it in three sections, prepare it into dough coil (if you don't know what that is, check out my blog post about that.) Cover it with kitchen foil, so it doesn't dry out, set aside, for 15-20 min.
Cut the vegetables, display them on a plate, so it's easier to put them in the frying pan later.
Get boiling water ready for boiling the noodle.
Stretch the dough coil: Start with the dough coil on top. Hold the end of the coil between your thumb and index finger of your right hand. loosen up 30 cm of the coil from the plate, bring it above the working surface.
Now place your left index finger and thumb right next to the index finger and thumb of the right hand. Hold the noodle lightly.
To stretch the noodle thin (5mm). Move your arms to the sides, while the noodle slides between your left thumb and index. Repeat until you stretched the whole rope.
To make the noodle cords: Put the end of the stretched rope, between your index and middle finger (right hand.)
Now with your left hand Lift the noodle onto the palm edge to make a "first cord" (keep your palms open, faced each other in a body width distance.)
Move the right hand clockwise and keep the left palm facing the right (as if you're holding a beach ball between your hands) to touch the hanging noodle so you'll create the ''second cord.''
Turn the right hand from the wrist, 360 degrees around the noodle. Now the palms are facing each other again. Now catching the noodle on your right palm edge, rotate your arms counterclockwise and slip your left hand under the hanging noodle to catch it on your left palm edge. This is the “third cord ”. You should keep the same distance between your arms during the whole process. Making sure not to stretch the noodle.
Repeat this ''cord making'' process until you reach the end of the rope.
Pick up the end carefully with your fingers, while you still keep the cords whole, put the end between your index and middle fingers.
To make the noodle dance: At this point, you wrapped up your hands with lots of ''cords'', WHAT MAGIC!! Now keep your palms facing each other, and move your arms vertically up to hit the cords shortly on the table. When hitting the table carefully stretch the noodle by moving your arms out. Let the cords “dance” elegantly. Repeat this 3-4 times. (Some cords may break, it’s fine, just enjoy hitting the cords and dance with them )
To boil: Put the noodle into the boiling water, move the noodles around immediately so they won’t stick to each other. Cook 2 to 3 minutes.
Take the noodles out with a strainer, shortly wash it in cold water, so they stop cooking. Strain out all excess water.
Cut the noodle in short sections, 10-15 cm. Put one teaspoon soy sauce on the noodle, mix it with your hands. Set aside.
To cook: Use the biggest fire for frying, heat the oil in the pan over high heat. When you see light smoke, put in the lamb, brown them. Now add salt, ginger, Szichuan pepper, dried red hot chili pepper, 1 teaspoon soy sauce, garlic chives (only the head; white pieces of the garlic chives) and the rest of the vegetables and Mix them. cook for about 1-2 minutes
Add the noodle, mix and cook over high heat for about 2-3 minutes
Now add the soft leaves of garlic chives, mix and cook shortly.
Serve: When plated, top it off with some white sesame seeds and ENJOY!!
NOTE
* When you put the meat in the hot oil, be careful, the oil can splatter.
TIPS
*One tip: Don't mix the ingriendts too much with your spoon, so all the ingredients stay in shape. instead, move the pan and flip the ingredients in the air (as shown in the video)
* When you take out the noodle from the cold water, shake them to drop the excess water so it doesn’t become watery.
* Use a heavy-bottomed and deep frying pan with a lid. This will help the ingredients heat and cook more evenly, furthermore using the lid prevents the oil from splattering.
❤❤❤❤❤
HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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