Lagman po-Tashkentski (Uzbek Hand-Pulled Noodles in Star-Anise, Radish & Bell Pepper Sauce) – Authentic Uzbekistan Recipe
Silk Road masterpiece uniting bouncy noodles with a rich, aromatic vegetable and star-anise sauce.
- Country of Origin
- 🇺🇿 Uzbekistan (Central Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Long chewy wheat noodles, Diced beef (or tofu), Cubed daikon radish, Star anise pod, Cumin
Ingredients for Lagman po-Tashkentski (Uzbek Hand-Pulled Noodles in Star-Anise, Radish & Bell Pepper Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) long chewy wheat noodles, prepped into bite-sized pieces
- 1.5 cups diced beef (or tofu), washed and trimmed
- 1 cup cubed daikon radish
- 1 medium onion and 3 cloves garlic, finely minced with star anise pod
- 1.5 tbsp traditional Uzbekistan seasoning (cumin, coriander, garlic, fresh cilantro and garlic chives)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, star anise pod, and cumin, coriander, garlic, fresh cilantro and garlic chives for 30 seconds.
- Add long chewy wheat noodles and diced beef (or tofu), stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Uzbekistan sauce clings glossily to every strand.
- Finish with cubed daikon radish and serve piping hot.