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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.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Roll out the rested dough into a thin sheet, then cut it into thin strips to form noodles.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the finely chopped onion and minced garlic, and sauté until the onion is translucent.
Add the beef or lamb cubes and brown them on all sides.
Stir in the chopped tomatoes, diced potatoes, julienned carrots, and sliced bell pepper.
Pour in the beef or chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the meat and vegetables are tender.
Stir in the ground cumin, ground coriander, salt, and black pepper. Adjust seasoning to taste.
Bring a separate pot of salted water to a boil.
Add the prepared noodles and cook for about 2-3 minutes, or until they are tender but still firm to the bite.
Drain the noodles and rinse them under cold water to stop the cooking process.
Add the cooked noodles to the soup pot and stir gently to combine.
Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Ladle the soup into serving bowls.
Garnish with chopped fresh parsley or cilantro.
Enjoy your meal!