Laghman

Prepare the Noodle Dough

In a large mixing bowl, combine the all-purpose flour and salt.

Gradually add the water and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Coat the dough with vegetable oil, cover with a damp cloth, and let it rest for at least 30 minutes.

Prepare the Meat and Vegetables

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the thinly sliced beef or lamb and cook until browned, about 5-7 minutes.

Add the sliced onion and minced garlic, and cook until the onion is translucent.

Add the julienned carrot, sliced bell pepper, chopped tomatoes, and green beans to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.

Stir in the soy sauce, tomato paste, ground cumin, ground coriander, salt, and black pepper. Cook for another 2-3 minutes until the flavors are well combined. Remove from heat and set aside.

Hand-Pull the Noodles

Divide the rested dough into small portions (about the size of a golf ball).

Roll each portion into a thin log about 12 inches long.

Hold both ends of the dough log and gently pull, stretching it to your desired noodle thickness. You may need to lightly twist and slap the dough on the work surface to help stretch it.

Repeat with the remaining dough portions.

Cook the Noodles

Bring a large pot of salted water to a boil.

Add the hand-pulled noodles to the boiling water and cook for about 2-3 minutes, or until they float to the surface and are tender but still chewy.

Drain the noodles and rinse them under cold water to stop the cooking process.

Assemble the Laghman

Divide the cooked noodles among serving bowls.

Top with the meat and vegetable sauce.

Garnish with chopped fresh herbs, such as parsley or cilantro.