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Dungan Chuzma Lagman (Hand-Pulled Noodles)

Extraordinarily delicious noodles for the diligent cook! That's all there is to it! There are many recipes for Dungan noodles, but I love this method, since I've eaten these noodles since childhood. At home only my dad ever made them, because he was the only one who knew how to pull the noodles. Dungan noodles made this way are absolutely delicious!

matanyaAuthor avatar
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Dungan chuzma lagman noodles
Dungan chuzma lagman noodles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 18 % 7 g
Carbohydrates 68 % 26 g
181 kcal
GI: 19 / 0 / 81

Cooking method

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  • Knead the dough from these ingredients. Let it rest for one hour, kneading it three or four times during that time. Once the dough has "rested," shape it into balls of 30 grams each, then roll them between your palms into finger-thick ropes. Brush the ropes with vegetable oil, set them on the table, cover with a cloth, and let them sit for about 20 minutes. Take a strip of dough by both ends with both hands and slap its middle down against the table with a full swing. Stretch it, bring the ends together, and slap the middle against the table again. You'll get a long noodle, which you fold into quarters and leave on the table. Once you've got the hang of slapping the noodles, you can work two or three strips at once to speed things up. Cook the noodles in salted water, as usual, then rinse them in cold water and toss with a little vegetable oil. Dungan noodles should be served with sauce. Heat vegetable oil very hot in a cauldron. Fry the onion (sliced into half-rings) in it until deep golden, then add the chopped (not crushed) garlic mixed with ground black pepper. Fry everything together. Add the tomato wedges and fry for about four minutes. Add the diced lamb or beef and fry. Combine the potatoes, daikon, and carrots, all diced, then add the shredded cabbage and the chopped sweet pepper. Put it all in the cauldron and fry until half cooked. Season with salt and pepper, add the bay leaf, and pour in water so the whole mixture has the consistency of a thick soup. Cook for about 15 minutes. When the noodles are served, reheat them in hot water, drain, put them in a deep bowl, and ladle the sauce over them. If you don't have time to make the noodles from scratch, you can use regular spaghetti — it works fine too, since the most important part of this chuzma lagman is the sauce. You can also add eggplant or jusai (garlic chives) to the sauce. At the table, each bowl can be topped with vinegar, more pepper, and extra garlic.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Jacket potatoes - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Frozen packaged green cabbage - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Daikon radish - 35  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g

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