Uyghur Boso Lagman

Knead a firm dough from 500 g flour, 300 ml water, 1 tsp salt and 1 tbsp oil. Cover and set aside for 20 minutes.

Divide the dough into 4 portions, roll into ropes, brush them with 1 tbsp oil and leave for another 20 minutes. Stretch the ropes into thick noodles about 5 mm wide.

Bring 1.7 l water to a boil, add 0.5 tsp salt, cook the noodles for 2–3 minutes, rinse under cold water and drain well.

Cut the beef into strips, slice the onion into half-rings, cut the sweet pepper and radish into strips, dice the tomatoes, and finely chop the garlic and chili.

Heat 2 tbsp oil in a wok or deep skillet. Sear the beef over high heat for 5–7 minutes until browned, add the onion, paprika, star anise and black pepper, and cook for another 3 minutes.

Add the radish, sweet pepper, chili, tomatoes and garlic, stir and cook for 8–10 minutes. Pour in 500 ml water, season with 0.5 tsp salt, bring to a boil and simmer covered for 10 minutes.

In a separate skillet, heat 1 tbsp oil, add the drained noodles and fry for 5–7 minutes, turning often, until golden.

Combine the fried noodles with the meat sauce, warm through for 1–2 minutes and serve boso lagman hot.