A robust soup featuring diced beef and lamb, a blend of warm spices, and fresh hand-pulled noodles, rounded out with assorted vegetables and herbs.
Info
- Cook time: 1 hour 45 minutes
- Total time: 2 hours 5 minutes
- Yield: 4
Ingredients
Hand-Pulled Noodles (see Cook's Note)
- 1 pound all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- 1 egg, beaten
- Oil, for coating the bowl
Soup Base
- 1/2 cup vegetable oil
- 3 pounds beef, cut into dice
- 3 pounds lamb, cut into dice
- 4 tablespoons ground star anise
- 4 tablespoons kosher salt
- 3 tablespoons cumin seeds
- Freshly ground black pepper, to taste
- 8 ounces Spanish onions, sliced
- 4 ounces garlic, sliced
- 2 ounces fresh ginger, grated
- 2 celery stalks, diced
- 1 medium leek, rinsed and thinly sliced
- 1 long green chili pepper, thinly sliced
- 2 tablespoons paprika
- 4 tablespoons tomato paste
- 1 pound long beans, cut into 1-inch lengths
- 4 cloves fresh green garlic, chopped, plus extra for garnish
- 1 pound Chinese cabbage, rinsed and diced
- 1 pound red bell peppers, diced
- 8 ounces white radish, diced
- 4 tablespoons fresh dill, chopped
Instructions
- Make the noodle dough: In a food processor, pulse the flour, salt, egg, and 3 1/2 ounces water until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes. Cover with a clean towel and let rest at room temperature for 1 hour.
- Shape the noodles: The dough can be rolled into flat sheets in a pasta machine and then cut through the slicer. For traditional Lagman-style noodles, cut the dough into strands about 1 inch thick. Roll each strand with your palms, stretching it longer as you go, and fold the cord over itself as it lengthens. Once all the dough has been rolled into 4 to 6 ropes, pour a few ounces of oil into a large mixing bowl. Coil the ropes one at a time into the oil, stretching each by hand until about 1/4 inch thick, and coil them out of the bowl.
- Start the soup: Bring 12 cups of water to a boil in a large pot. In a separate large pot, heat the oil until it is nearly smoking. Slowly add the meat, star anise, salt, cumin seeds, and some black pepper. Cook over high heat until the meat is browned, about 8 minutes. Add the onions, garlic, ginger, celery, leek, chili pepper, and paprika, and cook, stirring frequently, until the vegetables have softened, about 10 minutes. Lower the heat to medium, stir in the tomato paste, and cook for 3 minutes, taking care not to let it burn. Pour in the boiling water and maintain a medium boil for about 8 minutes. Add the long beans and fresh green garlic and cook for about 10 minutes. Then add the cabbage, bell peppers, and white radish and boil for 15 minutes more.
- Finish: Add the fresh noodles to the soup and cook for 15 minutes. Garnish with the chopped dill and green garlic.
Notes
Dry spaghetti or lo mein noodles can be used in place of the fresh homemade noodles.
