Crispy Lamb Laghman
Hand-pulled noodles tossed with seared lamb, charred peppers, and a garlicky chili oil — the Xinjiang street-food classic stripped down to weeknight speed. No slow braise, no fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil noodles in salted water until al dente, ~3–4 minutes. Drain and set aside.
Step 2
Heat oil in a large skillet over medium-high. Brown lamb, breaking it up as it cooks, until no pink remains, ~5 minutes.
Step 3
Add garlic and cook 30 seconds until fragrant. Dice the bell pepper and add it to the skillet.
Step 4
Toss in cooked noodles and soy sauce. Stir constantly over high heat until edges char slightly, ~2 minutes.
Step 5
Slice scallions and scatter over the top. Serve immediately in bowls.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- wooden spoon
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